My first recipe of the Autumn season this year and its a good one – Pumpkin Spice truffles! I absolutely love using pumpkin particularly in sweet recipes. These are my favourite balls to make for an after dinner dessert (I always consume about 10 of them!) and it gets even better – I cover them in white chocolate! I have tried it with both white and dark chocolate but I find white is more creamy and dreamy!
Ingredients (makes 12)
- 80 ml coconut cream
- 2 heaped tbsp pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla essence
- 2 heaped tbsp coconut flour
- 100g white chocolate
- In a bowl, combine the coconut cream, pumpkin puree and vanilla essence. Use a teaspoon to stir well.
- Add the cinnamon, nutmeg and the coconut flour. Stir the ingredients until it well combined and you achieve a ‘truffle’ like consistency.
- Roll the mix into individual balls and allow to cool in the fridge for up to an hour.
- Melt the white chocolate either over the heat or in a bowl over boiling water.
- Dip the balls into the white chocolate, covering them completely and placing them on baking paper.
- Put back in the fridge and leave to set for an hour. ENJOY!
Hi guys! I made these raw balls last week and as promised, here are the recipes. I was feeling creative when I started making the first recipe and they turned in to four different flavours. The pistachio truffles I have made before and have already posted the recipe, but here I give you three new flavours. The recipe are all similar but, the balls themselves actually taste very different.
Dark chocolate and pistachio balls
Firstly, you will need to place 3/4 of a cup of unsalted pistachios (unshelled) in a food processor (blender) until they are completely broken down- so they look like dust. Place them in a bowl and mix with 1/4 of a cup of organic agave. One combined, start adding 1/2 cup of ground almonds. You should then start to mould these into balls. You can use wet hands if you feel the mix is a little dry. Once you have rolled the mixture into separate balls, place them on baking paper on a plate in the fridge. Then melt 50g of 90% dark chocolate. After the balls have been refrigerated for about half an hour, dip half of each ball in the dark chocolate, so you have one side covered (as shown in the pictures). Leave in the fridge to set for 1-2 hours and enjoy!
Coconut, almond and vanilla bliss balls
With these I used the same method as above, just with different ingredients. You will need: 1 cup of ground almonds, 1/4 cup of coconut flour, 1 teaspoon of vanilla paste and 1/4 cup of agave. You will need about 1/4 cup of desiccated coconut for rolling the balls in. So mix all these ingredients in a bowl, and again use wet hands to mould them into shape. Then roll the raw balls in the desiccated coconut and leave to set in the fridge for 1-2 hours.
Dark chocolate bliss balls
These balls are exactly the same as the ones above (coconut, almond and vanilla) however, once made, cover the balls in melted 90% dark chocolate. Then immediately roll in the desiccated coconut and leave to set of 1-2 hours.
These raw balls are the perfect energy snack to keep in the fridge (for up to 5 days). They’re made with plant-based ingredients, suitable for vegans, and are great for sharing with friends and family!