No-Bake Pumpkin Spice Truffles

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110 g pumpkin purée I use tinned
3 tbsp maple syrup
2 tbsp almond butter
1 tsp vanilla extract
1 tsp cinnamon
50 g almond meal or ground almonds or almond flour
75 g oat flour I grind rolled oats in a blender or coffee grinder to a fine flour
1/2 tsp cinnamon
Pinch of ground nutmeg ground ginger, salt (a pinch each)
150 g dark chocolate
Pinch flaky salt for topping (optional)

Start by mixing together the pumpkin purée, almond butter, maple syrup, vanilla, pinch salt and spices until smooth.
Add in the oat flour and ground almonds and mix until well combined.
Put the mixture in the freezer for 10 minutes, this it helps shape the balls easily.
Remove the dough from the freezer and place a tablespoon full of the mix in your palm. Shape into balls (it should make around 10 balls). Place the balls in the freezer to set for 30 mins.
Melt your chocolate over a double steamer.
Dip each ball in the melted chocolate using a fork and spoon. Please the chocolate coated balls on a lined plate so the chocolate doesn’t stick.
Sprinkle over a little flaky sea salt and set in the fridge for 10 minutes. Enjoy!
Store in an airtight container in the fridge or freezer.
Keeps in the fridge for up to five days or in the freezer for two months.

You can grind almonds in a blender or coffee grinder.
Add a few finely chopped dates to the dough for a caramel like chunks in the chewy truffles.
Check out how to make your own pumpkin puree at home. Homemade gives a much better taste than the tinned pumpkin puree.
This recipe is freezer friendly and keeps for two months in an airtight container.
Sub almond butter with any nut butter of choice.