Pumpkin Truffles with Maple Syrup
These delicious pumpkin truffles are theperfect fall-inspired treat, combining the richness of pumpkin puree withcoconut flour and a sweet chocolate coating. They are low-carb, making them agreat healthy dessert or snack option.
Servings: 20
Ingredients
- 1 ¼ cups coconut flour
- 1 cup pumpkin puree
- ½ cup peanut butter
- ¼ cup maple syrup or sugar-free syrup
- 2 tablespoons chia seeds optional
- 2 tablespoons hemp seeds optional
- ¼ cup granulated stevia or 6 packets of stevia
- 1 cup chocolate chips melted with 1 tablespoon coconut oil or butter
Instructions
- In a large mixing bowl, combine the coconut flour, pumpkin puree, peanut butter, maple syrup, stevia), chia seeds, and hemp seeds if you're using them. Mix until well combined and a dough-like consistency forms.
- Once the dough is mixed, use your hands or a small cookie scoop to form bite-sized balls. Place them on a parchment-lined baking sheet.
- In a microwave-safe bowl or using a double boiler, melt the chocolate chips with the coconut oil or butter until smooth and fully melted.
- Using a fork or dipping tool, dip each pumpkin truffle into the melted chocolate, coating them completely. Allow any excess chocolate to drip off before placing them back onto the parchment-lined sheet or cookie rack.
- Once all the truffles are coated in chocolate, place them in the refrigerator for about 30 minutes or until the chocolate is set and firm.
- Enjoy your pumpkin truffles! Store any leftovers in an airtight container in the refrigerator.