Makes 16
Time: 20 minutes plus 40 minutes chilling
Ingredients:
Truffles:
100g Pumpkin and Red Berry Porridge Oats
150g pitted dates
60g pumpkin puree
50g cashew butter
1 tsp vanilla essence
½ tsp cinnamon
½ tsp mixed spice
20g coconut flour
A pinch of salt
Coating:
200g chocolate, melted
30g icing sugar
Googly eyes
Method:
1. Add the oats to a blender and blitz to a flour. Soak the dates in boiling water to soften them and drain.
2. Place the dates in a food processor with the pumpkin puree, cashew butter and vanilla essence and blend until really jammy. Now add in the blitzed oats, cinnamon, mixed spice, coconut flour and salt and blend to a smooth and sticky dough.
3. Divide the mix into 16 pieces and roll into balls. Place on a lined tray and into the fridge for 30 minutes to firm up.
4. Melt the chocolate and prepare the icing sugar glaze by stirring together the icing sugar with 1 tsp of water until thick.
5. Dip each truffle into the chocolate and place back on the tray. Spoon over some of the icing sugar on top and drag through with a toothpick to create a spider’s web.
6. Add on the googly eyes and allow to set in the fridge for 15mins