No-Bake Paleo Pumpkin Chocolate Truffles
Easy to make with pumpkin spice flavors truffles that will melt in your mouth.
Servings: 11 servings
Ingredients
- 1/4 Cup Almond Butter
- 1/4 Cup Pumpkin Puree
- 3 Tbsp Almond Flour
- 3 Tbsp Coconut Flour
- 2 Tbsp Coconut Sugar
- 1 Tsp Cinnamon + more for topping
- 1 Tsp Pumpkin Pie Spice
- 1 Tsp Vanilla Extract
- 1/8 Tsp Salt
- 1/3 Cup Dark Chocolate Vegan- Use Dairy-Free
Instructions
- Place all ingredients into a food processor (except chocolate) and blend until a dough forms.
- Separate the dough into 11 evenly sized balls (about 1") and place them on a piece of parchment paper and then into the freezer to chill for 20 minutes.
- Meanwhile, melt the chocolate. Remove balls from the freezer and dip each one into the chocolate until completely coated.
- Let excess chocolate drip off and then return to the parchment paper.
- Once all the balls are covered, return to the freezer until chocolate hardens. Sprinkle with cinnamon and serve.
Notes
- When mixing your filling, it should end up soft and thick.
- You can use a mini ice cream - or cookie - scoop, to portion out the filling.
- You can melt the chocolate in a double boiler or the microwave. If using the microwave, make sure to place the chocolate in a heat-proof bowl.
- Store in an airtight container in the fridge or freezer - let thaw for 5 minutes before serving.
- Allow chocolate to be completely set in the refrigerator before serving.
- Truffles are fine at room temp, for a few hours for serving.
- If you don't have pumpkin pie spice, it's pretty easy to make your own. You can make a tsp of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
Nutrition
Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 91mg | Fiber: 2g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1.1mg