Pumpkin Truffles

Samah Dada

INGREDIENTS

  • ¾ cup pumpkin purée
  • 4 tbsp creamy almond butter
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp coconut sugar
  • 4 tbsp coconut flour
  • 4 tbsp almond flour
  • ½ tsp pumpkin pie spice
  • ¼ cup chocolate chips
  • 2 tsp coconut oil
  • Flaky salt


RECIPE

  1. Mix pumpkin purée, almond butter, maple syrup, vanilla extract, and coconut sugar until smooth.
  2. Add coconut flour, almond flour, and pumpkin pie spice to the wet mixture. Fold together until a dough is achieved – it should be thick.
  3. Form into 4-5 truffles using about 1-2 tbsp of dough each. Add to a parchment-lined baking sheet.
  4. Transfer to the fridge to firm up while you melt the chocolate. Melt the chocolate using a double boiler or in the microwave in 15 second intervals, stirring between intervals, until smooth and glossy.
  5. Remove truffles from the fridge, and enrobe each in the melted chocolate.
  6. Transfer back to the baking sheet and repeat with remaining truffles.
  7. Sprinkle with flaky sea salt, and place in the fridge until chocolate sets, about 40 minutes.
  8. Remove and enjoy immediately!