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
- Mix pumpkin purée, almond butter, maple syrup, vanilla extract, and coconut sugar until smooth.
- Add coconut flour, almond flour, and pumpkin pie spice to the wet mixture. Fold together until a dough is achieved – it should be thick.
- Form into 4-5 truffles using about 1-2 tbsp of dough each. Add to a parchment-lined baking sheet.
- 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.
- Remove truffles from the fridge, and enrobe each in the melted chocolate.
- Transfer back to the baking sheet and repeat with remaining truffles.
- Sprinkle with flaky sea salt, and place in the fridge until chocolate sets, about 40 minutes.
- Remove and enjoy immediately!
