These Raw Pumpkin Peanut Butter Cup Truffles with no artificial ingredients will allow you to indulge without the guilt!
Weekend visits with my grandmother while I was growing up were magical.
First on our list to do was a trip to Kings Castle Land
. Upon arriving at this small amusement park in Whitman, Mass you would cross a drawbridge over a moat. As a child I found this sort of thing very entertaining.
Nothing is better than a drawbridge and moat.
Ok maybe there are a few things just as good.
Such as a roller coaster, petting zoo with very cute goats, play ground, slides, house of mirrors and the most wonderful gift shop you ever saw filled with all kinds of enchanting trinkets and toys.
Now for the Debbie Downer part. Very sadly, the park closed in 1994 and became a used car lot and later a Stop and Shop but the memories from there are irreplaceable. Is that even legal? To crush childhood dreams for a used car lot and a Stop and Shop? Well it most definitely should not be.
Second on our list of things to do was to head for the local natural food stores.
My grandmother followed a macrobiotic diet which is grain and plant based and promotes whole, unprocessed foods. I love the smell of the small, local natural food stores. Don’t you? They just smell healthier. Maybe because they don’t use harsh chemicals for cleaning. While we were there she would buy me dates rolled in coconut flakes. Have you ever had those? There is no candy out there that can compare to how sweet and soft they are with just the right hint of coconut.
Fast-forward to 2010.
I came across a charming blog called Chocolate Covered Katie. Here I was reminded of those date rolls my grandmother always bought me because she makes what are called Fudge Babies. Aside from the memory factor what appeals to me about them is they are raw and contain no butter, white sugar and white flour that severely tamper with my insulin levels. And no one likes an insulin level that has been tampered with.
Raw Pumpkin Peanut Butter Cup Truffles
Vegan, Gluten Free
1 cup pumpkin puree
1 cup dates
1/2 tsp cinnamon
3 Tbsp agave nectar
2 Tbsp peanut butter
2 Tbsp flax seeds
1 tsp cocoa powder, I used Hershey’s Special Dark
1/2 cup rolled oats
1/4 cup carob or chocolate chips sweetened with natural sweetener
2 Tbsp PB2 Chocolate (optional)
1. Add the puree through rolled oats to a food processor; blend well, scraping down the sides of the food processor frequently until mixed to desired consistency.
2. Fold in carob or chocolate chips.
3. Roll rounded teaspoonfuls into balls and place in small muffin cups. Sprinkle with optional PB2 chocolate and a few carob or chocolate chips.