Superfood Spiced Autumn Truffles

Ingredients

• 4 ounces, weight Pitted Medjool Dates, Chopped
• 4 Tablespoons Roasted, Unsalted Sunflower Seeds
• 2 Tablespoons Canned Pumpkin Puree
• 1 Tablespoon Unsweetened Cocoa Powder
• 1 Tablespoon Flaxseed Meal (ground Flaxseed)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Coconut Oil, Melted
• ½ teaspoons Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• ⅛ teaspoons Ground Ginger
• 1 pinch Ground Cloves
• 1 pinch Salt
• Optional Toppings/coatings, As Listed Below

Preparation Instructions

Pulse together all ingredients (except toppings) in a food processor until it comes together to form a ball. Scoop the dough into 1 tablespoon-sized scooops, roll into balls, and then coat in any topping(s) you like. Store the truffles in an airtight container up to 2 weeks in the fridge.

Topping ideas:
– Chopped nuts, such as walnuts, almonds, or pistachios
– Seeds, such as sunflower seeds or sesame seeds
– Unsweetened shredded coconut
– Cocoa powder
– Melted dark chocolate (if you want to dip the truffles)