Recipes
Pumpki Spice Truffles
Did you know you can use a horizontal slow juicer to make more than juice? These no-bake pumpkin spice truffles combine fresh pumpkin, cashews, dates, ginger and cinnamon, with a crunchy pecan coating. All you need is a horizontal juicer with a blank screen and a few simple ingredients.
Raw materials
| 200 g natural cashews (soaked for 3 hours and drained) |
|---|
| 200 g pitted dates |
| 200 g sweet pumpkin, peeled and chopped |
| 10 g fresh ginger |
| 3 teaspoons ground cinnamon |
| 1 teaspoon vanilla extract |
| 150 g pecans |
Instructions
1. Prepare the pecan coating
Fit your Sana horizontal juicer with the blank screen. Feed the pecans through the juicer and collect the processed nuts.
Transfer them to a bowl and mix with 1 teaspoon of ground cinnamon. Set aside to use as the crunchy coating for your truffles.
2. Process the truffle ingredients
Feed the chopped pumpkin, soaked and drained cashews, pitted dates and fresh ginger through the juicer, alternating between the ingredients.
Alternating the ingredients helps combine their different textures as they pass through the machine. Feed them gradually, following the normal operating instructions for your juicer.
3. Add the spices
Transfer the mixture to a bowl if necessary. Stir in the remaining 2 teaspoons of cinnamon and the vanilla extract until everything is evenly combined.
The mixture should be thick enough to shape into balls. If it feels too soft, chill it briefly before shaping.
4. Shape and coat
Take small portions of the mixture and roll them between your hands to form balls.
Roll each ball in the cinnamon-coated pecans, pressing gently so the nuts adhere to the outside. Arrange the finished truffles on a plate or tray.
5. Chill and serve
Refrigerate the truffles before serving to help them firm up and make them easier to handle.
Store them in a covered container in the refrigerator.
