Pumpkin Truffles
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Prep time: 
Total time: 
Serves: 12-14
 
Ingredients
  • ½ C pumpkin puree
  • ¼ C coconut butter
  • 4 medjool dates, pitted
  • ¼ C unsweetened coconut flakes
  • ¼ tsp vanilla
  • ¼ tsp of each - nutmeg, cinnamon, pumpkin pie spice
  • ⅔ C semi-sweet chocolate
  • 1 tsp coconut oil
  • maldon salt
Instructions
  1. Add all ingredients except for chocolate, coconut oil and salt to a food processor and pulse until completely mixed and smooth.
  2. Line a cookie sheet with parchment paper. Use a small cookie scooper to scoop out equal size balls. Transfer to the freezer for at least one hour until frozen.
  3. In a microwave safe bowl add chocolate chips and coconut oil. Microwave until melted, stir until smooth.
  4. Dip frozen pumpkin ball into the chocolate to completely cover. Transfer back to parchment lined sheet. Lightly sprinkle with maldon salt. Repeat the process until complete.
  5. Return to freezer. Enjoy!
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/pumpkin-truffles/