Raw Tahini Pumpkin Truffles

Dear Aunt Owney, if you are reading this post this one is for you.

What?  No tahini, agave and flax seed in the pantry?  Sheesh, I thought everyone had this stuff!  ;) 

I will admit I do buy most ingredients at my local natural food store, Native Sun.  However, you can get almost all the ingredients shown here, as well as agave which is not in this particular recipe, at local grocery stores.  Check for an organic/all natural section or talk to the store manager.

I love looking back and seeing how my pantry has evolved.  Finding out about my daughter's allergies definitely propelled me in the natural food direction and to tell you the truth, not only are her allergies under control, I feel great too!  I have been working to eliminate white sugar from my diet and my cravings have almost ceased (for me this is really amazing as someone with a horrendous sweet tooth).

Pumpkin is a great source of fiber and vitamin A and is very low on the glycemic index. Even though these started out as a dessert truffle, they ended up not quite as sweet.  The pumpkin provides something more like the taste of a very moist granola bar.


I ate so much of the batter when I was making these around 10AM I wasn't hungry until 4:30! Needless to say these little guys are very filling and tasty.

 Raw Tahini Pumpkin Truffles

Ingredients

1/2 cup pumpkin puree
2 Tbsp tahini, I used JoYva
1 cup dates
2 tsp maple extract
1/4 tsp cinnamon
3/4 cup rolled oats, I used Bob's Red Mill
2 Tbsp flax seeds, I used Bob's Red Mill
2 Tbsp apple juice
1/4 cup raisins


Directions


1. To a food processor add the puree through apple juice. Blend well, scraping down the sides of the food processor frequently until mixed to desired consistency.


2. Fold in raisins.


3. Roll rounded teaspoonfuls into balls and place in small muffin cups. Sprinkle with cinnamon and stevia and a few raisins for garnish (optional).