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Pumpkin Truffles:

It is that time of the year, for all things PUMPKIN. These pumpkin truffles are easy to prepare and you can store them in the freezer for a quick snack or after dinner dessert.

Here is what you’ll need:

  1. Pumpkin puree (not pumpkin pie filling)
  2. Georgia Grinders maple almond butter (you can substitute any nut/seed butter you’d like)
  3. Fourth and Heart vanilla madagascar ghee (you can substitute coconut oil)
  4. Coconut flour or almond flour
  5. Vanilla extract
  6. Primal Palate pumpkin spice seasoning
  7. Chocolate chips of your choice + 1 tsp coconut oil
  8. Optional add in: Vital Proteins unflavored collagen peptides

How to prepare truffles:

You will add everything to a food processor or a high powered blender and pulse/blend. Then roll them into bite size balls and store in the fridge for an hour or so. While they are in the fridge, melt you chocolate of choice with 1 tsp of coconut oil in the microwave for 45 seconds.

Dipping the truffles:

Then comes the fun part, dipping them in the delicious chocolate. I love a sweet and salty combo, so after dipped in chocolate I sprinkled some celtic sea salt on top. Store them in the fridge or freezer to allow the chocolate to harden. Then drizzle some extra chocolate on top. I personally like storing mine in the freezer and letting them sit at room temperature for a minute before devouring.

Print Recipe

Pumpkin truffles

Ingredients

  • 1/3 cup pumpkin puree NOT PUMPKIN PIE FILLING
  • 1/4 cup Georgia Grinders maple caramel almond butter Substitute any nut/seed butter
  • 1 tbsp Fourth and Heart vanilla Madagascar ghee Substitute coconut oil
  • 3 Tbsp coconut flour
  • 1 tsp vanilla extract
  • 2 tsp Primal Palate pumpkin pie spice
  • 2 scoops Unflavored collagen peptides Optional
  • 1/2 cup Chocolate chips
  • 1 tsp coconut oil

Instructions

  • Add everything (except chocolate and 1 tsp coconut oil) to food processor or high powered blender and pulse/blend.
  • Roll into balls and let sit in the fridge for an hour
  • Melt your chocolate with 1 tsp coconut oil in microwave for 45 seconds or until melted
  • Dip each ball into chocolate and sprinkle sea salt on top
  • Store in freezer or fridge in an airtight container
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