PumpkinTruffle the Garo

Pumpkin and chocolate go so well in this easy truffle recipe!

Prep Time - 5 min
Servings - 20 truffles

For the pumpkin

🎃 1 1/2 cups pumpkin puree (or 1 can pumpkin)
🎃 1 cup coconut butter
🎃 3 T maple syrup
🎃 1 1/2 tsp cinnamon
🎃 1/4 tsp nutmeg

For the chocolate coating

🍫 1 1/2 cups chocolate chips
🍫 1/4 cup almond milk


🎃1. In the food processor , combine all the ingredients for the pumpkin cream. Blend until smooth.

🎃2. Stick the food processor bowl in the fridge to firm up a little. About 10 minutes.

🎃3. Using a cookie scoop , drop mixture onto a lined baking sheet .

🎃4. Place the baking sheet in the freezer to firm while you make the chocolate mixture.

🎃5. To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.

🎃6. Place a glass bowl on top of the pot with the water. Add the chocolate chips and almond milk to the glass bowl and gently melt the chocolate.

🎃7. Once all the chocolate is melted, use a spoon to drizzle the chocolate over each truffle.

🎃8. Place in the fridge to firm up the chocolate.


🍫 Please keep these truffles in the fridge. They should last a couple weeks. You can freeze them for longer storage. Enjoy!

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https://mywholefoodlife.com/2014/09/14/pumpkin-truffles/

Yay! Thank you so much, Widget 🥰