Pumpkin Truffles

Dessert, Snacks, Vegan

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.



Pumpkin Truffles

15 oz. Can of pumpkin purée
1 Cup of coconut flour
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
3 1/2 Cups of dark chocolate chips
-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!


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