Pumpkin Seed Power Truffles (Paleo)

By mdancause

Ingredients

• For the truffle filling:
• 1/2 cup raw pumpkin seeds
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon ground flaxseed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1/2 cup (packed) pitted Medjool dates
• 1 tablespoon dark maple syrup or organic agave nectar
• For the chocolate coating:
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons virgin coconut oil
• 2 tablespoons dark maple syrup or organic agave nectar

Preparation

Step 1

Make the truffle filling: place the pumpkin seeds in a small pan over medium heat. Toast the seeds, shaking the pan occasionally, until lightly browned, fragrant, and beginning to pop, 3-5 minutes. Transfer the toasted seeds to a food processor fitted with the steel blade.

Add the cocoa powder, flaxseed, cinnamon, ginger, and sea salt. Process until finely ground, 20-30 seconds. Add the dates and maple syrup. Process until the mixture holds together when pinched between 2 fingers. Form the filling into 1-inch balls. Freeze for 15 minutes.

While the truffle balls freeze, make the chocolate coating: in a small pan over very low heat, combine the cocoa powder, coconut oil, and maple syrup. Stir constantly until the mixture is smooth and resembles melted chocolate. Transfer to a small bowl.

Roll the frozen truffle balls in the melted cocoa mixture to coat completely. Transfer to a parchment- or waxed paper-lined plate. Freeze for 10-15 minutes until the chocolate is set. Store the truffles in an airtight container in the refrigerator.

Optional pumpkin seed garnish: While the chocolate coating on the dipped truffles is still wet and not set up, place a few pumpkin seeds on top of each truffle. If the chocolate has set up before you can place the seeds on top, use your finger to dab a very small amount of the chocolate coating directly on the pumpkin seeds. Press the chocolate side of the seeds onto the truffles to adhere.