Pumpkin almond truffles

• What better way to use up some leftover pumpkin puree; make some pumpkin almond truffles! If your family is anything like mine having an extra dessert at the Thanksgiving table that is chocolate is a necessity so add these to your dessert table. 
• Ingredients:
• ½ cup raw almond butter (make sure to use smooth)
• 6 pitted dates
• ⅛ tsp pure vanilla extract
• ¼ c. pumpkin puree (not pumpkin pie filling)
• 1 tbsp pumpkin pie spice
• 2 tbsp coconut butter (known as "coconut manna") or unrefined virgin coconut oil works too
• 2 tbsp coconut flour
• ⅛ tsp sea salt
• for the chocolate coating- ½ cup good quality dark chocolate chips
• ½ tbsp unrefined virgin coconut oil 
• Fleur de sel 
  
• Place the almond butter, dates, vanilla, pumpkin puree and spices, coconut butter, coconut flour and salt in a food processor and blend until everything comes together in a thick paste.
• Place the truffle mixture into a container and freeze until firmer.
• Line a small baking sheet or plate with parchment or wax paper.
• Scoop small amounts of the truffle mixture and roll into little balls. I used a melon baller for this.
• Place back into the freezer while you make the chocolate coating.
• In a double boiler, melt the chocolate chips and coconut oil together and whisk to combine.
• Remove the truffles from the fridge. One at a time, place a truffle ball on the tines of a fork over the bowl of melted chocolate and spoon chocolate over the ball until completely coated. Let the excess to drip back into bowl. Before chocolate sets, sprinkle with fleur de sel if desired. Refrigerate until firm and store in the refrigerator in glass container. To dress them up place in gold foil wrappers.   
• My favorite part of Thanksgiving is having the family together, spending time with those I love so much (and seeing how many people can fit in the kitchen at once when the turkey comes out of the oven),!
• What is your favorite part of Thanksgiving? 
• Wishing you and your family a very Happy Thanksgiving!!!
• Enjoy! 
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