Healthy snack and a Christmas cookie in one? Yes, we've got a recipe for that! These pumpkin truffles require no baking, no added sugar and only a few ingredients. They're nutritious and delicious, as well as full of natural sugars, healthy fats, and fibre thanks to dates, almond butter and coconut flour. 🚀 And if you've got any leftover pumpkin, this is a great way to use it.
Nutrition (1 serving)
- 169 kcal
- 19,5 g carbohydrates
- 8,2 g fats
- 3,2 g protein
Per 9 portions
- 85 g pumpkin puree
- 115 g dates
- 45 g almond butter
- 20 g wildflower honey
- 35 g coconut flour
- vanilla powder
- 100 g dark chocolate chips
- 1 tsp coconut oil
Instructions
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Stone the dates, and pour hot water over them.
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Leave them to stand for five minutes.
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Rinse and add the dates to a blender with pumpkin puree, vanilla and almond butter. If you want them to be crunchier, add the butter after blending.
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Pour the mixture into a bowl, add the coconut flour and mix well. You'll get a dry‑ish dough. Form the dough into balls.
💪🏻 If you'd like the balls to have an extra protein kick, you can replace part of the coconut flour with high‑quality protein.
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Put the bowls into the fridge. Meanwhile, melt the chocolate in the microwave.
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Coat the balls in the chocolate and place them on a plate lined with baking paper. Leave them to cool in the fridge for 1‑2 hours. Enjoy!
