Pumpkin Chocolate Truffles
For some reason, you don’t often see pumpkin and chocolate combined. But let me tell you, it is truly a match made in heaven and these “healified” truffles will prove it to you.
Ingredients
- 1/4 cup pumpkin puree
- 1/4 cup almond butter substitute cashew or sunflower seed butter as preferred
- 1 tbsp coconut oil softened but not melted
- 3 tbsp coconut flour
- 1/2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 1 scoop unflavored collagen optional
- 1/2 cup chocolate chips vegan if preferred
- 1 tsp coconut oil
Instructions
- Lined a cookie sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, almond butter, coconut oil, coconut flour, cinnamon, pumpkin pie spice, vanilla, collagen. Mix until well combined.
- Chill the pumpkin truffle mix for 30 minutes to 2 hours. Once chilled, roll into bite sized balls.
- In a microwave safe bowl, add your chocolate chips and 1 tsp of coconut oil. Microwave in 30 second increments until melted and mix well.
- Dip the pumpkin truffles into the chocolate glaze. Place on the parchment paper lined cookie sheet. Let sit until the chocolate glaze hardens.
- Enjoy right away, or placed in a sealed container in the refrigerator for up to a week.
Notes
