So I know I was recently talking about allergy-free cookies and in-moderation treats, but I thought I’d take advantage of it being December/sugar rush month and share another recipe for a sweet treat you can bring to your next holiday gathering.
These truffles feature a filling made of sunflower seeds and medjool dates, making them sweet but not overpowering—and safe for all my nut-free peeps out there. You can make these or as little as little as you like. Either way, I would recommend letting them cool before rolling in the melted chocolate to help them retain their ball-like shape. For the richest chocolate taste, I’d recommend at least 72% cocoa, but you can use whatever suits your preference.
- 1/2 cup toasted sunflower seeds
- 5-6 medjool dates, pitted
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- a few teaspoons water, if needed
- 1 bar dark chocolate
- In a food processor, pulse seeds, dates, spices, and vanilla until a sticky paste forms. Stop to scrape down the sides and prevent burning the food processor. Add water if needed to smooth out.
- Roll paste into balls and allow to cool on wax paper in the fridge.
- When balls are cool, melt chocolate in a microwave-safe bowl. Roll bowls in chocolate until coated.
- Cool truffles on wax paper in the fridge. Store for up to a week or in the freezer for up to 3 months.
What’s your favorite truffle flavor?