Dark Chocolate Pumpkin Truffles
These dark chocolate pumpkin truffles are naturally gluten free and vegan. A healthy pumpkin spiced truffle that is perfect for fall!
Servings: 35
Ingredients
- 15 oz canned pumpkin
- 1 cup coconut flour
- ¾ cups pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup pure cane sugar
- ⅛ cup coconut oil melted (measure while solid, then melt)
- 3 ½ cups dark chocolate chips
- flaked sea salt for topping
Instructions
- Add the pumpkin, maple syrup, vanilla, pumpkin pie spice, salt, cinnamon, sugar, and melted coconut oil to a bowl and mix well.
- Add the coconut flour and mix until well combined (batter will be thick and not sticky)
- Use a mini ice cream scoop (see pictures), or a spoon to form the truffles
- Place the truffles on a wax paper lined baking sheet
- Freeze the truffles for 20 minutes
- Melt the chocolate while the truffles are freezing. The easiest way is to melt in a microwave safe bowl in 20-30 second increments. Stir often and do not overcook to avoid burning the chocolate.
- For each truffle, drop it into the melted chocolate. use a spoon to drizzle the chocolate over the top
- Use a fork and toothpick under the bottom to place truffle back onto the lined baking sheet
- Top immediately with flaked sea salt
- Repeat until every truffle is dipped in chocolate and topped with sea salt
- Place back in the freezer until solid
- Store leftovers in the fridge or freezer in an airtight bag or container
Notes
You can easily google "how to dip truffles" to find a visual tutorial if you have never made them before!
Nutrition
Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 61mg | Potassium: 155mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1893IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg