Prep Time: 20 mins
Time to set: 40 mins
Total Time: 1 hr
- ¼ cup almond butter
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice organic
- 3 tablespoons maple syrup
- ¼ cup coconut flour
- Pinch of sea salt
- ½ teaspoon pure vanilla extract
- 1 ½ cups Evolved 72% Chocolate Chips
- 1 teaspoon coconut oil
- ¼ cup chopped almonds or hazelnuts or pinch of sea salt or pumpkin pie spice
In a large mixing bowl, thoroughly stir the almond butter, pumpkin puree, pumpkin pie spice, maple syrup, coconut flour, sea salt, and vanilla extract together until the dough is thick.
Line 2 baking sheets with parchment paper.
Using a tablespoon-size scooper, roll dough into 12 evenly-sized balls.
Place the balls on one of the baking sheets. Freeze for 10 minutes or refrigerate for 30 minutes.
In a small saucepan, heat the chocolate chips and coconut oil. Stir until smooth and completely melted.
Remove the truffles from the freezer(or refrigerator).
Carefully dip one truffle at a time into the melted chocolate, rolling until completely covered.
Using a spoon, transfer the truffle onto the second baking sheet.
Sprinkle with chopped almonds or hazelnuts; or sea salt or pumpkin pie spice.
Refrigerate for at least 1 hour, or until firm. Enjoy!
Difficulty Level: Easy