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Pumpkin Truffles

Gianna Simon's Pumpkin Truffles from Ep 1 of New Day New Chef

Ingredients

  • ¼ cup Almond Butter
  • ½ cup Pumpkin Puree
  • 1 tbsp Organic pumpkin pie spice
  • 3 tbsp Maple Syrup
  • ¼ cup Coconut Flour
  • 1 pinch Sea Salt
  • ½ tsp Vanilla powder
  • 1 ½ cups Vegan Dark Chocolate i.e. 72% Chocolate Bar
  • 1 tsp cocoa butter
  • ¼ cup Chopped Almonds or Hazelnuts
  • 1 pinch Flaked Sea Salt

Instructions

  • In a large mixing bowl, thoroughly stir the almond butter, pumpkin puree, pumpkin pie spice, maple syrup, coconut flour, sea salt and vanilla extracttogether 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 nuts, sea salt or pumpkin pie spice.
  • Refrigerate for at least 1 hour or until firm. Enjoy!