Just in Time for St. Patrick's Day: Chocolate Chai Bourbon Truffles

Raw pumpkin seeds make these truffles mighty festive.

About 80% of Vermont’s roads are dirt and gravel. They make for a lovely way of life and a great place to bike and walk most of the year. But in mud season the roads we have bumped and slid over all winter turn to gnarly, deeply rutted mud. Some seasons it has been so bad that cars have been known to sink in so far that the driver gets stuck and is so deeply embedded that he or she can’t get their car door open. Mud season in Vermont usually comes around the time of St. Patrick’s Day. It is literally a bittersweet time since the weather that produces impossible to navigate mud also brings maple syrup season. What better way to celebrate St.Patrick’s Day than with these green studded truffles sweetened with just Vermont maple syrup and dates. They are vegan, nut-free, and a snap to whip up.

Ingredients:

1/3 cup raw pumpkin seeds, finely chopped

1/3 cup finely chopped crystallized ginger

10 medjool dates, pitted

3 tablespoons maple syrup

2 tablespoons coconut oil

¾ cup shredded unsweetened coconut

1/8 cup bourbon

¼ cup cocoa powder

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon cardamom

¼ teaspoon finely ground fresh black pepper

Directions:

1. In a food processor, pulse the pumpkin seeds until finely chopped and set aside in a separate bowl.

2. Hand chop the crystallized ginger and set aside.

3. In the food processor, combine the rest of the ingredients and blend until smooth, about 2 minutes on high.

4. Place the mixture in the refrigerator for at least 30 minutes to allow the truffle mixture to thicken somewhat.
5. Using a damp teaspoon, scoop out about 1-inch diameter balls of the truffle mixture, drop them in the pumpkin seeds, and roll them around until covered. Dampen the spoon as necessary to prevent sticking. Place the truffles on a parchment-lined baking sheet and freeze for 1 hour or until set.