Almond Butter Pumpkins | Primal Palate

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.

by Living Healthy With Chocolate

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View other recipes by Living Healthy With Chocolate

Serves: 10

Ingredients

0.25 cup 0.25 cup 0.25 cup Pumpkin Puree
0.5 cup 0.5 cup 0.5 cup Almond Butter
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic, melted
4 whole 4 whole 4 whole Dates (Medjool), large, pitted
2 tsp 2 tsp 2 tsp Pure Vanilla Extract
1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
0.5 cup 0.5 cup 0.5 cup Almond Meal/Flour
1 Tbsp 1 Tbsp 1 Tbsp Flax Seed Meal
0.25 tsp 0.25 tsp 0.25 tsp Cinnamon, ground
0.333 cup 0.333 cup 0.333 cup Dark Chocolate
.125 tsp .125 tsp .125 tsp Salt

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

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.
Add the almond flour, flaxseed meal, cinnamon and salt, and pulse to combine ingredients. Scrape the side of the bowl if necessary.
Place mixture in a bowl, and freeze for 20-30 minutes.
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.
Cut dark chocolate into small squares, then place it on the to of each ball.
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.