Pumpkin Truffles

By garciamoss

Ingredients

• 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

Details

Adapted from mywholefoodlife.com

Preparation

Step 1

In the food processor, combine all the ingredients for the pumpkin cream. Blend until smooth.
Stick the food processor bowl in the fridge to firm up a little. About 10 minutes.
Using a cookie scoop, drop mixture onto a lined baking sheet.
Place the baking sheet in the freezer to firm while you make the chocolate mixture.
To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.
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.
Once all the chocolate is melted, use a spoon to drizzle the chocolate over each truffle.
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!