Nutritional Wisdom with Carly Pollack

Pumpkin Butter Truffles

Kate's Healthy Cupboard
Pumpkin Butter Truffles Pumpkin Butter Truffles

A perfect chocolate fall treat!

1 cup canned pumpkin puree
1 cup almond or coconut butter
4-5 tbsp grade B maple syrup
2 tbsp coconut oil, melted
1 cup almond flour
1/2 cup vanilla protein powder
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 dash sea salt
1/3 cup dark chocolate chips (at least 70% dark)
1 tbsp coconut oil, melted

Combine the pumpkin, almond butter, syrup and oil in a bowl. In a different mixing bowl, combine the flour, spices and salt. Add the wet to the dry and mix well. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls. Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes. While those are in the freezer, add the chocolate chips and coconut oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer. With a spoon or a toothpick, place each ball into the chocolate and coat. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes. Store in the refrigerator or freezer.

1 Batch

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