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.

Sunflower Truffles

Ingredients: 

• 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

1. 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.
2. Roll paste into balls and allow to cool on wax paper in the fridge.
3. When balls are cool, melt chocolate in a microwave-safe bowl. Roll bowls in chocolate until coated.
4. 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?