Pumpkin Spice Chocolate Truffles | Ann Arbor Vegan Kitchen

2 cups uncooked walnuts
2 cups pitted dates
1/2 cup unsweetened cocoa or cacao powder
3 tablespoons ready espresso (about 1 shot)
1 teaspoon pure vanilla extract
1 1/2 tablespoons pumpkin pie spice


Lined a baking sheet with both parchment paper or a silicone baking mat. Put aside.

Place the walnuts in giant bowl of a meals processor fitted with the steel blade. Course of till floor to a wonderful powder.

Add dates, cocoa powder, espresso, and vanilla. Course of till the combination holds collectively effectively, which may take a couple of minutes. (If wanted, and relying upon the moisture stage of the dates, it’s possible you’ll wish to add one further tablespoon of espresso or water.) As soon as blended effectively, take away bowl and blade from the bottom.

Scoop out small quantities of the truffle combination, and roll into balls, round 3/4 of an inch in dimension. Place truffles on ready baking sheet. Repeat with the rest of the truffle batter.

Place pumpkin pie spice in a small dish. Roll every truffle gently over the spice combination, so that every truffle turns into very evenly, however evenly, dusted. Refrigerate for at the least one hour.

Serve chilled. Retailer leftover truffles in fridge.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen


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