Pumpkin Truffles
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Gianna Simon’s Pumpkin Truffles from Ep 1 of New Day New Chef
Welcome to the debut episode of “New Day New Chef” Season 1, where hosts Jane Velez-Mitchell and punk rockstar Otep Shamaya kick off this exciting plant-based cooking show. This fun and inspiring episode features Hollywood actress and aerialist Gianna Simone, who dazzles us with her Pumpkin Truffles and impressive acrobatic abilities.
Gianna Simone’s Pumpkin Truffles
Hollywood actress and aerialist, Gianna Simone, takes center stage with her delicious, whole-food, Pumpkin Truffles. She demonstrates how to make these delectable, bite-sized treats and showcases her impressive acrobatic skills, adding a touch of excitement to the kitchen. Gianna’s Pumpkin Truffles are made with wholesome ingredients like pumpkin puree, dates, and a touch of pumpkin spice. These truffles are a guilt-free indulgence that’s sure to satisfy your sweet tooth while providing a nutritious snack.
Inspirational Stories and Delicious Recipes
In addition to her mouth-watering truffles, Gianna shares her personal journey and passion for educating others from a doctor’s perspective. In her show, Love, Gianna, she talks to doctors who are saving lives with a plant-based diet. Her enthusiasm and expertise highlight the joy and creativity that come with plant-based cooking.
Tune In for More
Don’t miss the other fantastic recipe featured in this episode: Olympic medalist Dotsie Bausch’s Superwoman Bowl. Dotsie’s energizing and nutritious bowl complements Gianna’s truffles perfectly, offering a complete plant-based experience.
Join Jane Velez-Mitchell and Otep Shamaya as they continue to bring you the best of plant-based cuisine in “New Day New Chef.” Stay tuned for more delicious recipes and incredible guests!
Pumpkin Truffles
Ingredients
- ¼ cup Almond Butter
- ½ cup Pumpkin Puree
- 1 tbsp Organic pumpkin pie spice
- 3 tbsp Maple Syrup
- ¼ cup Coconut Flour
- 1 pinch Sea Salt
- ½ tsp Vanilla powder
- 1 ½ cups Vegan Dark Chocolate i.e. 72% Chocolate Bar
- 1 tsp cocoa butter
- ¼ cup Chopped Almonds or Hazelnuts
- 1 pinch Flaked Sea Salt
Instructions
- In a large mixing bowl, thoroughly stir the almond butter, pumpkin puree, pumpkin pie spice, maple syrup, coconut flour, sea salt and vanilla extracttogether until the dough is thick.
- Line 2 baking sheets with parchment paper. Using a tablespoon size scooper, roll dough into 12 evenly sized balls. Place the balls on one of the baking sheets.
- Freeze for 10 minutes or refrigerate for 30 minutes.
- In a small saucepan, heat the chocolate chips and coconut oil. Stir until smooth and completely melted. Remove the truffles from the freezer (or refrigerator).
- Carefully dip one truffle at a time into the melted chocolate, rolling until completely covered. Using a spoon, transfer the truffle onto the second baking sheet.
- Sprinkle with chopped nuts, sea salt or pumpkin pie spice.
- Refrigerate for at least 1 hour or until firm. Enjoy!
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About the Author: Heather Dahman
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