Chocolate Pumpkin Truffles
Celebrate Halloween with these healthy pumpkin truffles coated in chocolate!
Ingredients
- 1/2 cup refined coconut oil
- 3/4 cup creamy nut butter I prefer cashew butter
- 1/2 cup organic pumpkin puree
- 1/3 cup maple syrup
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 16 ounces dairy-free chocolate
Instructions
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Melt the coconut oil over low heat or in the microwave for 30 seconds.
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Whisk together the melted coconut oil, nut butter, pumpkin, maple syrup, vanilla, and salt. Whisk until smooth.
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Freeze until firm, about 30 minutes.
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Line a rimmed baking sheet with parchment paper.
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Using a tablespoon measure, shape pumpkin mixture into 1-in. balls; place on prepared baking sheets and freeze until firm, about 20 minutes.
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In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.
