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Halloween almond butter pumpkin truffle heads with spooky faces on a wooden table with colorful napkins in background

Pumpkin Candy

Make this cute healthy Pumpkin Candy recipe for Halloween with pumpkin puree and almond butter in less than 30 minutes. Kids will love them!
Dairy-free, Gluten-free, Paleo, Vegan
Servings10
Prep Time20 minutes
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)

Ingredients

  • ¼ cup pumpkin puree
  • ½ cup almond butter
  • 2 tablespoons coconut oil melted
  • 4 large Medjool dates pitted
  • 2 teaspoons vanilla extract
  • 1 tablespoon raw honey or maple syrup
  • ½ cup blanched almond flour
  • 1 tablespoon flaxseed meal
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 70% or darker chocolate

Instructions

  • 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 ½ 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 top 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.

Notes

Serves: 10.
Keep Refrigerated.

Nutrition

Calories: 139.9kcal | Protein: 3g | Fat: 9.6g | Saturated Fat: 3g | Sugar: 9g | Fiber: 2.2g | Carbohydrates: 12.2g | Net Carbs: 10g