PUMPKIN COCONUT TRUFFLES
We weren't joking about pumpkin everything season. We've been creating delicious desserts so far with this fun vegetable.
I specifically created these truffles with Halloween in mind. A great treat to make for a festive gathering that won't leave you feeling sluggish or sugar-crazy. Incredibly simple to make too!
1/2 cup pumpkin puree (from cooked pumpkin or BPA-free canned pumpkin)
1/4 cup sunflower seed butter (or nut/seed butter of choice)
1/4 cup pure maple syrup
1/4 cup shredded coconut
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
2 Live A Lot Chocolate bars (flavor of your choice)
1 Tablespoon coconut oil
- Place filling ingredients in a bowl and whisk to combine. Note: I used creamy sunflower seed butter. If using chunky, you might need to blend ingredients to mix well.
- Place bowl in freezer for 10-15 minutes (while you melt chocolate) to harden a bit.
- In a double boiler, melt down 2 chocolate bars and coconut oil. Stir as chocolate stars to melt to combine well and avoid burning. Turn of heat once melted.
- Line a baking sheet with parchment paper.
- Spoon out a tablespoon of filling and roll into a ball. Dump into melted chocolate and move around gently with a spoon to cover with chocolate completely. Pick up truffle with a fork to let excess chocolate drip through, and place on the parchment paper lined sheet. Top with coarse sea salt if desired. Continue until done with pumpkin filling and chocolate.
- Place baking sheet in freezer for 10 minutes to let chocolate harden.
- Remove from freezer and enjoy! Store in freezer in an air-tight container.
Makes ~9 truffles