Pumpkin Pie Truffles

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 cup Pumpkin puree

• Condiments

  • 1/4 cup Almond butter
  • 1/4 cup Coconut butter
  • 2 tsp Maple syrup

• Baking & Spices

  • 1 cup 6 ounces dark or white chocolate chips
  • 1 tbsp Coconut flour
  • 3/4 tsp Pumpkin pie spice
  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1/4 tsp Coconut oil

• Nuts & Seeds

  • 1 Almonds

Found on therealfoodrds.com

Description

Ingredients

• ¼ cup almond butter
• ¼ cup pumpkin puree
• ¼ cup coconut butter
• 2 tsp. maple syrup
• ¾ tsp. pumpkin pie spice
• Pinch of sea salt (if almond butter is unsalted)
• 1 Tbsp. coconut flour
• 6 ounces dark or white chocolate chips (1 cup), such as Enjoy Life! chocolate chunks or Sun Spire White Chocolate chips for this recipe
• ¼ tsp. coconut oil
• Chopped almonds, sprinkles, etc. for garnish

Directions

• Place almond butter, pumpkin puree, coconut butter, maple syrup and pie spice in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.
• Stop processor and add coconut flour. Process until a slightly dough forms.
• Roll dough between your palms to form 12 equal sized balls. Place on plate in the fridge and allow to chill at least 30 minutes.
• When ready to dip, place chocolate chips and coconut oil in glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.
• Using a fork or wooden skewer, carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with chopped almonds, sprinkles or additional pumpkin pie spice, if desired.
• Transfer to a parchment lined baking sheet and return to the fridge until chocolate hardens.
• Store truffles in a covered container in the fridge for up to 2 weeks.

Nutrition