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Almond Butter Pumpkins (Paleo, gluten/grain-free)

These are soft, sweet, and full of flavor. Made with pumpkin puree, almond butter, sweetened with dates, and spiced with cinnamon.
10 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:161
Fat:14 g
Carbohydrates:9 g
Protein:2 g
Calculated per serving.

Serves: 10

Serves: 10decrease servingsincrease servings

Ingredients


Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a food processor, pulse together the pumpkin puree, almond butter, coconut oil, dates, vanilla extract and honey until the mixture is creamy and smooth.
  2. Add the almond flour, flaxseed meal, cinnamon and salt, and pulse to combine ingredients. Scrape the side of the bowl if necessary.
  3. Place mixture in a bowl, and freeze for 20-30 minutes.
  4. Roll chilled mixture into balls, about 1 1/2 tablespoons per ball, then set on a sheet lined with parchment paper. Freeze for another 20 to 30 minutes.
  5. Cut dark chocolate into small squares, then place it on the to of each ball.
  6. Melt chocolate in a bowl over simmering water (double boiler), then using a wooden stick or a piping bag with a small round tip attached, draw pumpkin faces on each truffle.

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