In a medium pot gently warm pumpkin puree with maple syrup and spices.

In a double boiler gently melt the chocolate, add to the pumpkin mix and stir until all incorporated.

Scoop into a bowl and place into a fridge until solid enough to roll into truffles.

Roll into even size truffles and place into freezer for about half hour to slightly firm up before dipping in chocolate.

In a double boiler gently melt more chocolate. Using fork gently dip in chocolate and sprinkle with few dried cornflower petals. Leave to set.

Store in a fridge in an airtight container.

Soak the goji berries in some warm water for about 10 minutes until soft. Place into a blender with pitted medjool dates and blend until smooth. If your medjool dates are not soft, soak them with the goji berries.

In a double boiler gently melt the chocolate, add to the blender with the goji dates mix and blend until all incorporated.

Scoop into a bowl and place into a fridge until solid enough to roll into truffles.

Roll into even size truffles and place into freezer for about half hour to slightly firm up before rolling in some freeze dried raspberry powder.

Store in a fridge in an airtight container.

Finely chop the chocolate and place into a small bowl. Gently heat the hemp milk until boiling point, pour over finely chopped chocolate and stir until completely smooth.

Stir in maple syrup, matcha powder and shelled hemp seeds.

Place into a fridge until solid enough to roll into truffles.

Roll into even size truffles and place into freezer for about half hour to slightly firm up before dipping in chocolate.

In a double boiler gently melt more chocolate. Using fork gently dip in chocolate and roll in some shelled hempseeds. Leave to set.

Store in a fridge in an airtight container.