STICKY TOFFEE PUMPKIN SPICE PECAN TRUFFLES

Raw, vegan energy bites masquerading as candy? I’m in. These sticky, cocoa-smacked orbs are a healthy snack to keep in your repertoire, all year long.

Makes 12–14

1 cup raw pecan halves

2 tablespoons raw cacao powder or unsweetened cocoa powder

2 teaspoons pumpkin spice (see page 247)

pinch, salt

10 medjool dates, pitted (preferably very fresh, juicy ones)

½ teaspoon vanilla extract

Pulse pecans, cacao or cocoa, pumpkin spice, and salt until finely chopped. Add dates and vanilla; pulse until fully incorporated (you may need to stop and scrape down sides). Line a plate with waxed or parchment paper and roll into 12 to 14 truffles. Store airtight in the refrigerator for up to 2 weeks.