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! 

Ingredients

Pumpkin Filling

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

Chocolate Coating

2 Live A Lot Chocolate bars (flavor of your choice)

1 Tablespoon coconut oil

Procedure

Pumpkin Filling

1. 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. 
2. Place bowl in freezer for 10-15 minutes (while you melt chocolate) to harden a bit. 

Chocolate Coating

1. 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. 

Make Truffles

1. Line a baking sheet with parchment paper. 
2. 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. 
3. Place baking sheet in freezer for 10 minutes to let chocolate harden. 
4. Remove from freezer and enjoy! Store in freezer in an air-tight container. 

Makes ~9 truffles