Pumpkin Chocolate Chip Cookie Dough Truffles
Servings: 16 truffles
Ingredients
- 1/2 cup blanched almond flour
- 2 tbsp pumpkin puree
- 2 tbsp nut butter I use almond butter
- 2 tbsp coconut sugar or pure maple syrup/agave
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice see note
- 1/4 cup mini chocolate chips such as enjoylifefoods (dairy-free & soy-free)
- optional: sea salt to sprinkle
Chocolate coating:
- 1/2 cup dark chocolate I use 72% cacao from eschocolate (dairy-free & soy-free)
- 2 tsp coconut oil
Instructions
- Combine pumpkin puree, nut butter, coconut sugar, pumpkin pie spice, and vanilla extract in a bowl until smooth.
- Add in almond flour and mix until dough forms.
- Fold in chocolate chips.
- Roll dough into one inch balls and place on wax paper lined baking sheet. Place the tray in the freezer for five minutes.
- In the meantime, prepare your chocolate coating by microwaving the dark chocolate and coconut oil in a bowl in 30 sec increments, stirring each time until nice and smooth.
- Remove truffles from freezer. Coat them in the melted chocolate one at a time using a fork. If chocolate gets too cold, pop the bowl back into the microwave for 15 seconds.
- Place coated truffles back onto the wax paper lined baking sheet. If desired, sprinkle sea salt over the truffles.
- Place baking sheet in the freezer for another five minutes to set the chocolate coating. Enjoy once the chocolate hardens!
Notes
If you don't have ready made pumpkin pie spice on hand, no worries! Just substitute with 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, and 1/8 tsp ground ginger.
Store truffles in an airtight container in the refrigerator for up to two weeks, or longer in the freezer.