Vegan Pumpkin Spice Latte Truffles [ gluten-free ]

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Pumpkin puree

• Canned Goods

  • 1 scoop Plant protein powder* (see notes

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 5 oz Chocolate, dairy-free
  • 2 1/2 tbsp Coconut flour
  • 2 tsp Pumpkin pie spice

• Drinks

  • 3/4 tsp Espresso

• Dairy

  • 1/4 cup Nut/seed butter, natural

Found on fitmittenkitchen.com

Description

Ingredients

• ⅓ cup pumpkin puree
• 3 TBS maple syrup
• ¼ cup natural nut/seed butter (I used homemade)
• 1 scoop (34g) plant protein powder* (see notes for options)
• 2½ TBS coconut flour**
• 2 tsp pumpkin pie spice
• ¾ tsp espresso powder (optional)
• chocolate coating:
• 5oz dairy-free chocolate*** + 1 TBS coconut oil, melted

Directions

• Line a baking sheet with parchment paper or silicone mat, set aside.
• In a medium bowl mix together pumpkin puree, maple syrup and nut/seed butter.
• Add in protein powder. coconut flour, pumpkin pie spice and espresso powder and stir until dough comes together.
• Using a rounded tablespoon, roll mixture into balls between palms of your hands and place on baking sheet. Transfer sheet to freezer for 10 minutes (This makes it easier to dip the balls into the chocolate.)
• While the balls are chilling, melt your chocolate (about ¾ cup chocolate chips) with coconut oil either in increments in microwave or on stove top on low heat.
• Dip balls into bowl of melted chocolate until fully covered (I used a spoon) and transfer back to lined baking sheet. Once all of the balls are fully coated, transfer sheet back to freezer for about 10 minutes to allow chocolate coating to set.
• EAT.

Nutrition