These Pumpkin Truffles are decadent and delicious, and made from creamy nondairy chocolate, sugar free maple syrup and pumpkin puree. They are bursting with flavor, and they are a perfect seasonal treat that’s easy to make.
15 oz. Can of pumpkin purée
3/4 Cups of sugar free maple syrup
1 Teaspoon of vanilla extract
1 Teaspoon of pumpkin pie spice
1/2 Teaspoon Himalayan salt
1/2 Teaspoon of cinnamon powder
1/8 Cup of coconut oil, melted
-Add pumpkin, maple syrup, vanilla, pumpkin pie spice, salt cinnamon, and coconut oil to a bowl and combine.
-Add coconut flour and combine well.
-Use a mini ice cream scoop or cookie scooper to form the truffles.
-Place truffles on a baking sheet with parchment paper and freeze for 20 minutes or longer if needed.
-Melt the chocolate while the truffles are freezing.
-For each truffle, drop it into the melted chocolate and use a spoon to drizzle the chocolate over the top.
-Use a fork and a toothpick to place truffle back onto a baking sheet with parchment paper.
-Then repeat until every truffle is dipped in the chocolate. Once done, place tray in the freezer until solid. Store in the freezer in a lock-n-lock container or refrigerator. Enjoy as desired!