These Pumpkin Truffles are a great fall treat as they are smooth and tasty. The pumpkin flavor inside the truffles is delicious, and practically bursting with flavor. The nondairy chocolate that I dipped them in was smooth and creamy. This would be a great treat for your kids.
Mom’s Organic is one of a handful of markets where I can purchase my recipe ingredients. The others include Whole Foods Market, Wegmans and Sprouts Farmers Market. Great ingredients are important when baking great desserts! If you’d like to see some awesome kitchen essentials check out the ones on my Shop Page.
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!