Naturally sweet, smooth, and made with Zejd Extra Virgin Olive Oil, these pumpkin truffles are the perfect autumn bite — no baking needed!
INGREDIENTS
150 g pumpkin purée (well-drained and slightly reduced to remove excess water)
6 Medjool dates, pitted and soft
1 tbsp Zejd Extra Virgin Olive Oil
150 g almond flour (or finely ground cashews for a creamier texture)
1 tsp pumpkin spice (or a mix of cinnamon + nutmeg)
1 tsp pure vanilla extract (optional)
Pumpkin seeds or cloves – for decoration (as stems)
INSTRUCTIONS
- In a food processor, blend the pumpkin purée and dates until smooth.
- Add Zejd Extra Virgin Olive Oil, pumpkin spice, and vanilla extract, and mix again.
- Gradually add the almond flour until a soft, moldable dough forms — slightly sticky but easy to roll.
- Roll into small balls (about 20 g each) and gently flatten the tops to resemble mini pumpkins.
- Insert a pumpkin seed or clove on top of each truffle to create a stem.
- Refrigerate for at least 30 minutes until firm.
