Pumpkin Fudge Balls--Choc. Covered Katie

By Kathy C.

Ingredients

• 1/4 cup pumpkin puree
• 6 tbsp coconut butter , melted completely
• 2 tbsp pure maple syrup or raw agave
• 1/4 tsp pure vanilla extract
• 1/8 tsp cinnamon
• tiny pinch salt
• Only if not coating in chocolate, add stevia to taste OR 1 additional tbsp both pure maple syrup and coconut butter
• Optional chocolate coating (listed in instructions below)

Details

Servings 16
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Make sure no ingredients are cold. In a cereal bowl, stir together first 6 ingredients (and 7th ingredient, if using) until completely smooth. Refrigerate half an hour or until firm enough to roll into balls with your hands or a mini cookie scoop. If you wish to coat them in chocolate, either dip in melted chocolate OR mix together equal parts virgin coconut oil, cocoa powder, and pure maple syrup until a thin sauce forms. Dip fudge balls in, then immediately set back in the freezer to harden. Leftover balls should be stored in the fridge or freezer for up to three days.