These chocolate pumpkin truffles are a deliciously easy gluten-free dessert.
- 1 cup canned pumpkin
- 1/2 cup coconut butter
- 1 tsp. pumpkin pie spice
- 1/2 cup canned coconut milk
- 4 Tbsp. pure maple syrup
- 1 bag semi-sweet chocolate chips
- Sea salt
- 1 tsp. Cinnamon
- Add the pumpkin, coconut butter, coconut milk, maple syrup, and pumpkin pie spice to a food processor and blend well.
- Pour mixture into a bowl, cover, and store in the refrigerator for at least 30 minutes or until the filling can be rolled into a ball.
- While the filling is refrigerating, add the chocolate chips to a small mixing bowl and melt according to package directions.
- Once the chocolate is melted, remove the pumpkin mixture from the refrigerator and begin assembling your truffles. Using a small melon baller or another scoop, scoop out the pumpkin mixture into about a 3/4 in. ball, rolling it in between your hands to make a nice round ball.
- Using two forks, dip the ball into the chocolate, gently shake off any excess chocolate and place onto a lined baking sheet.
- Repeat this process with the remainder of the pumpkin mixture.
- Place the baking sheet with the chocolate pumpkin truffles into the refrigerator for about 10 minutes to harden further.
- Remove from the refrigerator, sprinkle with cinnamon and salt and serve.
- Store in the refrigerator.
- For a dairy-free truffle, use dairy-free chocolate.
- Nutritional Disclaimer
- Category: dessert
- Cuisine: American
Keywords: chocolate pumpkin truffle, dessert truffle, pumpkin desserts