Pumpkin Spice Truffles Made with a Juicer

These no-bake pumpkin spice truffles combine fresh pumpkin, cashews, dates, ginger and cinnamon, with a crunchy pecan coating. And you don't need a food processor to make them — a horizontal slow juicer with a blank screen does the job.

When most people think of a slow juicer, they think of fresh juice. But with the right accessories, a horizontal juicer can also help prepare other foods, from nut butters to homemade snacks and desserts. These pumpkin spice truffles are a good example. Made with fresh pumpkin, naturally sweet dates, creamy cashews and warming spices, they're an autumn-inspired treat with no baking required.

For this recipe, we used the Sana 929 horizontal slow juicer with its blank screen. Instead of separating juice from pulp, the blank screen allows the ingredients to pass through and combine into a thick mixture that can be shaped into balls.

Makes approximately 20 truffles, depending on size.

• 200 g natural cashews, soaked three hours in water and drained
• 200 g pitted dates
• 200 g raw pumpkin, peeled and chopped
• 10 g fresh ginger
• 3 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 150 g pecans

Which pumpkin should you use?

We used Baby Bear pumpkin for this recipe, but Hokkaido pumpkin is also a good choice. Choose a firm, fresh pumpkin and remove the seeds, skin and any tough parts before chopping it into pieces suitable for your juicer.

1. Prepare the pecan coating

Fit your horizontal juicer with the blank screen. Feed the pecans through the juicer and collect the processed nuts.

Transfer the pecans to a bowl and mix with 1 teaspoon of ground cinnamon. Set aside — this will become the crunchy coating for your truffles.

2. Process the truffle ingredients

Feed the chopped pumpkin, cashews, pitted dates and fresh ginger through the juicer, alternating between the ingredients.

Alternating helps combine the different textures as they pass through the machine. Depending on the juicer and the consistency of the ingredients, you may need to work gradually rather than feeding everything in at once.

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

For the best texture, refrigerate the truffles before serving. This helps them firm up and makes them easier to handle.

Store them in a covered container in the refrigerator.