Pumpkin Pie Truffles
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 TRUFFLES 1x
- Category: Dessert
Ingredients
Scale
- 1/2 cup almond butter (or cashew butter or oat butter for a nut-free option)
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons maple syrup
- 1/3 cup coconut flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup white or dark chocolate
- 1–2 teaspoons coconut oil
Instructions
- In a medium bowl, mix almond butter, pumpkin puree, and maple syrup until well combined.
- Add coconut flour, pumpkin pie spice, and cinnamon, and mix with a rubber spatula.
- Scoop dough with a cookie scoop, roll into balls, and place on a parchment-lined baking sheet.
- Melt white chocolate with coconut oil, then dip and coat each truffle before returning them to the baking sheet.
- Freeze for about 15 minutes until fully hardened. Enjoy!
Notes
- Use a cookie scoop for evenly sized truffle balls.
- Add coconut oil to aid chocolate melting.
- Utilize a fork and spoon for efficient coating.
- Microwave chocolate in short intervals, stirring each time.
