Double Chocolate Paleo Pumpkin Truffles
This one combines the flavours of chocolate, coconut and pumpkin. So it is a little unique, but somehow the flavours all work together.
Servings: 24 truffles
Calories: 252kcal
Ingredients
Filling
- 2 cups blanched almond flour
- 1 cup coconut flour
- 1/2 cup organic cocoa or cacao powder
- 1 can pumpkin puree
- 1 cup coconut oil, melted
- 1 cup coconut milk
- 1/3 cup honey or maple syrup
- 1 gelatin egg
- 1 tablespoon organic vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 pinch sea salt
Coating
- 1 cup coconut butter
- 3 tablespoon honey or maple syrup depending on how sweet you want it to be
- 2 tablespoon cacao butter or coconut oil
- 1 teaspoon organic vanilla extract
- 1 pinch sea salt
Instructions
Filling
- Place the dry ingredients in a large bowl and stir
- Add the wet ingredients and combine with a pastry blender or spoon (alternately you can place all the ingredients into your mix master if you have one and blend that way)
- Preheat the oven to 350F
- Form 1.5 inch dough balls with your hands and place on a cookie sheet
- Bake at 350F for 18-20 minutes (outside should be firm)
- Remove from oven and let cool on the baking sheet for at least 30 minutes before adding white chocolate layer
Coating
- Place a small saucepan on low heat
- Add the ingredients to the pan and stir well while heating
- Once melted and combined, remove from heat and poor approximately 1-2 tablespoon over each truffle (still on the cookie sheet)
- Place the cookie sheet in the fridge and let set for 30 minutes
- Serve and enjoy!
Notes
NOTE: Try not to let the coating boil or it will alter the texture (it will become more lumpy)
Nutrition
Calories: 252kcal | Carbohydrates: 15g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 90mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2756IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg