Print Recipe
5 from 4 votes

Almond Butter Pumpkins (Paleo, gluten/grain-free)



  • In a food processor, pulse together the pumpkin puree, almond butter, coconut oil, dates, vanilla extract and honey until the mixture is creamy and smooth.
  • Add the almond flour, flaxseed meal, cinnamon and salt, and pulse to combine ingredients. Scrape the side of the bowl if necessary.
  • Place mixture in a bowl, and freeze for 20-30 minutes.
  • Roll chilled mixture into balls, about 1 1/2 tablespoons per ball, then set on a sheet lined with parchment paper. Freeze for another 20 to 30 minutes.
  • Cut dark chocolate into small squares, then place it on the to of each ball.
  • Melt chocolate in a bowl over simmering water (double boiler), then using a wooden stick or a piping bag with a small round tip attached, draw pumpkin faces on each truffle.

    Serves: 10. Keep Refrigerated.