1 cup pitted dates (soak in warm water to soften)
1/2 cup pumpkin puree
1/3 cup Base Culture Maple Almond Butter
1 tsp pure vanilla extract
1 tsp cinnamon
1/4 cup coconut flour
1 bar of paleo friendly dark chocolate
1 teaspoon coconut oil
SERVING SIZE: 2-4
Add softened dates to your food processor until a paste texture forms.
Add pumpkin and nut butter.
Once it’s nice and creamy add in vanilla cinnamon and coconut flour. It should become a doughy texture.
Place the mixture in freezer while you prepare chocolate sauce.
In a saucepan, melt dark chocolate bar with 1 tsp coconut oil.
Form pumpkin dough into small balls and roll in chocolate sauce...sprinkle with salt and store in fridge or freezer.