Pumpkin Pie Truffles
Ingredients
The truffle filling
-
¼
cup
almond butter
-
¼
cup
pumpkin puree
-
¼
cup
coconut butter, melted
-
2
tsp
maple syrup
-
¾
tsp
pumpkin pie spice
-
1
Tbsp
coconut flour
-
Pinch
sea salt (if almond butter is unsalted)
The chocolate coating
-
6
ounces
dark chocolate chips
-
¼
tsp
coconut oil
-
Chopped or sliced
almonds, coarse or flaked sea salt and/or pumpkin pie spice for garnish
Instructions
- Combine almond butter, pumpkin puree, coconut butter, maple syrup, and pumpkin pie spice in a food processor and blend until smooth.
- Add coconut flour to the mixture and process until a soft dough forms, adding more coconut flour if too sticky.
- Roll the dough into 12 equal-sized balls and freeze for at least 30 minutes.
- Melt the chocolate chips and coconut oil in a glass bowl over simmering water until smooth.
- Dip each truffle in the melted chocolate, coating evenly, and sprinkle with almonds, salt, and pumpkin pie spice if desired.
- Place the coated truffles on a parchment-lined baking sheet and refrigerate until the chocolate hardens.
- Store the truffles in a covered container in the fridge for up to 2 weeks.
Nutrition Facts (estimated)
Servings
12 truffles
Calories
90
Total fat
8g
Total carbohydrates
5g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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