Pumpkin-Pecan Pie Truffles

Place the Medjool Dates (350 g), Unsalted Raw Pecans (125 g), Canned Pumpkin Purée (4 Tbsp), Hemp Hearts (2 Tbsp), Old Fashioned Rolled Oats (4 Tbsp), Pumpkin Pie Spice (1 tsp), Pure Vanilla Extract (1/2 tsp), and Sea Salt (1 pinch) in the bowl of a food processor. Process until all the ingredients are well combined, stopping to scrape down the sides of the bowl a couple times if necessary. Transfer the mixture to a large bowl.

Chop the remaining Unsalted Raw Pecans (4 Tbsp) and fold them into the truffle mixture. Cover the bowl with plastic and pop it in the freezer for 20 minutes. (This step is optional, but it will make your truffles significantly easier to roll, so I’d just do it.)

Line a baking sheet with parchment paper. With damp hand, roll heaping tablespoons of the truffle mixture into balls and place them on the prepared baking sheet.

Place the Dark Chocolate (4 Tbsp) in a microwave-safe bowl. Microwave in 15 to 20-second intervals, stopping to stir the chocolate between each one, until the chocolate is completely melted. Drizzle the chocolate over the truffles. (This is your chance to be artistic!)

Transfer the baking sheet to the freezer for 20 minutes to allow the chocolate to set.

Store the truffles in an airtight container in the freezer or refrigerator. (I much prefer the freezer, but that’s just me.)