Pumpkin Spice Truffles

Ingredients:

4 oz. Tofutti Better Than Cream Cheese

4 Tbsp. vegan butter, room temperature

4 cups powdered sugar

1/4 tsp. ginger

1/4 tsp. all spice

1 tsp. nutmeg

1 Tbsp. cinnamon

2 cups pecans, finely chopped, for the mixture

3/4 cup pecans, a medium- fine chop, for the coating

1/4 cup vegan chocolate chips

Directions:

In a mixing bowl, combine the Tofutti Better Than Cream Cheese and the vegan butter with a spatula until well blended.

Add the ginger, all spice, nutmeg and cinnamon to the mix and blend well.

Fold in half of the powdered sugar, watching for any lumps, then fold in the second half. And then fold in the 2 cups of finely chopped pecans.

The truffle mixture should be easy to handle without sticking. Using either a scooper, or your hands, roll the truffle mixture into round balls. Makes about 30 truffles.

Roll each truffle in the 3/4 cup finely chopped pecans. Place the truffles in the fridge to chill.

Over a double boiler, melt the vegan chocolate chips. Drizzle chocolate over the top of each truffle using a parchment bag.

Refrigerate the truffles 4-5 hours before serving. Place truffles into small baking cups.

*Created exclusively for Tofutti Brands, Inc. by Michael Paone of Being Vegan Eats.