Description
Guilt-free and delicious pumpkin truffles that combine warm spices with rich chocolate.
Ingredients
- 1 cup pumpkin puree
- 1 cup almond flour
- ¼ cup maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1 cup dairy-free dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Combine pumpkin puree, almond flour, maple syrup, cinnamon, nutmeg, allspice, and ginger in a large bowl. Stir until smooth.
- Roll the mixture into small bite-sized balls and place them on a lined baking sheet.
- Freeze for about 30 minutes, or until the truffles are firm.
- Melt the dark chocolate chips with coconut oil in a microwave-safe bowl or double boiler until smooth.
- Dip each pumpkin ball into the melted chocolate, then place them back on the baking sheet.
- Refrigerate until the chocolate is firm and glossy.
Notes
Store in an airtight container in the refrigerator for up to a week. Can be frozen for longer storage.