Clean Eating Pumpkin Truffles
[Vegan]

Prepare the Filling: 

1. Add the cashew butter and dates (pitted) to a food processor and blend until creamy and smooth.
2. Add the remaining ingredients for the filling (pumpkin puree, coconut flour, coconut oil, vanilla bean powder, ground nutmeg, ground clove) and blend until everything is well combined.
3. Adjust the spices to your preference and add a small amount of coconut flour, if needed, for them to be firm enough to roll into a ball.
4. Take out a spoonful at a time and roll into a ball shape then place them onto a cookie sheet.
5. Put in the refrigerator for 15-30 minutes, or until they firm up.

Prepare the Chocolate Topping: 

1. Add all the ingredients for the chocolate topping (cacao powder, maple syrup and MELTED coconut oil) to a small bowl and stir by hand until creamy and smooth.
2. Add the truffles (individually or a couple at a time) to the bowl with chocolate topping and gently toss until the entire truffle is covered with chocolate.
3. Put the chocolate covered truffles onto a cookie sheet lined with parchment paper and return to the refrigerator for 15 - 30 minutes, or until the chocolate has hardened.
4. Store in the refrigerator until ready to serve because they will get soft and lose their shape if left out at room temperature.