Vegan Coconut Pumpkin Truffles, pt. 1 Here’s a delicious and easy-to-make vegan pumpkin truffle recipe. You can use canned pumpkin puree to make the truffles, but I used home cooked pumpkin. For this recipe, you’ll also need a food processor or a blender. I’m not a big fan of pumpkins, that’s why I enriched the taste and the flavor of my truffles with some shredded coconut and 2 tablespoons of coconut cream. If you don’t have coconut cream, you can use 1 tablespoon of coconut oil instead. You can leave the truffles plain or cover them with chocolate or sugar glaze. Ingredients 1/3 cup of nuts of your choice 1/3 cup of shredded coconut 3 tablespoons of pumpkin puree 2 tablespoons of coconut cream or 1 tablespoon of coconut oil 10 dates Some water to soak the dates Spices: cinnamon, nutmeg, ginger, clove Orange zest – optional Dry berries or raisins – optional Chocolate chips or cacao nibs – optional For the glaze: 2 tablespoons of coconut oil 3-4 tablespoons of powdered sugar