Dark Chocolate Pumpkin Truffles
Updated: Nov 25, 2020
What is the one thing that is missing from most Thanksgiving desserts? CHOCOLATE. Don't get me wrong, we are huge fans of the caramelly goodness of pecan pie and the deliciousness of pumpkin roll, but why do we have to miss out on chocolate?
Thanks to these rich and creamy truffles, you don't have to miss out this year. Not only are they super simple to make, but they only use 10 ingredients!
You still have just enough time to make these for your Thanksgiving gathering this year! Just follow the super simple recipe below, and we can't wait to hear how much you enjoy these.
½ Can of pumpkin (about 1/3 cup)
16-20 Gluten free vanilla wafers
¼ Cup almond flour
1 ½ Tsp cinnamon
¼ Tsp cloves
1 Tsp vanilla extract
¼ Cup maple syrup
Pinch of salt
1 Cup dark chocolate chips
1-2 Tbsp coconut oil
In a food processor, add the vanilla wafers and pulse until a fine crumb.
Add the pumpkin, almond flour, cinnamon, cloves, vanilla, maple syrup, and salt to the food processor and pulse until combined.
Add the mixture to a bowl and place in the freezer for 15 minutes.
After chilling, use a cookie scoop, or your hands to make tablespoon sized balls (should yield about 12-14).
Place the formed mixture on a parchment lined dish and place in the freezer for one hour.
After one hour, melt the chocolate and the coconut oil together until it is a smooth mixture. This can be done using a double broiler, or the microwave.
I use the microwave and use it in 20 second intervals, mixing in between each cycle and ensuring the chocolate is not burning.
Once the chocolate is melted, remove the truffles from the freezer and dip in the chocolate until they are evenly coated.
Add them to a flat parchment lined surface and top with pumpkin seeds, sea salt, or more drizzled chocolate.
Store in the fridge or freezer.