Pumpkin Spice Truffle Bars
Ingredients
- 1 cup (250g) pumpkin puree
- 1/2-2/3 cup water
- 8-10 pitted (160g) medjool dates
- 1 tbsp pumpkin pie spice
- Pinch of salt
- 3/4 cup (85g) coconut flour
- 1 cup (170g) vegan chocolate chips
Preparation
In a high speed blender combine the pumpkin, dates, water, spice, and salt.
Blend on high until smooth, adding more water slowly as necessary to blend until you have a thick paste.
Transfer to a mixing bowl and add the coconut flour. Mix to form a ball of dough.
Shape the dough into a rectangle approximately 3/4 inch thick.
Freeze for at least 2 hours until firm.
Melt the chocolate chips. Optionally add 1-2 tablespoons of coconut oil for a thinner smoother coating.
Remove the dough from the freezer and slice into 12 rectangles.
Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper.
Refrigerate until the chocolate is firm and then enjoy! Keep in the fridge for up to a week.
