These sweet, melt-in-your-mouth pumpkin pie truffles are made with a creamy pumpkin filling and coated in rich chocolate. They're the perfect bite-sized treat for fall!
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
- 1/2 cup dairy-free chocolate chips, melted
- 1/4 cup chopped pecans or walnuts optional
Instructions:
In a medium bowl, mix together the pumpkin puree, almond flour, coconut flour, maple syrup, and pumpkin pie spice until well combined
Roll the mixture into small balls and place them on a baking sheet lined with parchment paper
Place the baking sheet in the freezer for about 30 minutes to firm up the truffles
Dip each truffle into the melted chocolate, then return them to the baking sheet
Sprinkle chopped pecans or walnuts on top of each truffle, if desired
Return the truffles to the freezer for another 10-15 minutes to set the chocolate
Store the truffles in an airtight container in the refrigerator for up to 1 week
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