Dark Chocolate Pumpkin Truffles
Ingredients
15 oz. (1 ¾ cup)
canned pumpkin purée
⅔ cup
Kowalski's Pure Maple Syrup
½ cup
sugar
2 tbsp.
coconut oil, melted
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
1 tsp.
pumpkin pie spice
½ tsp.
kosher salt
½ tsp.
ground cinnamon
1 cup
coconut flour
7 oz.
melting chocolate discs (in the Grocery Department near the chocolate chips)
- garnishes, to taste: flaky sea salt, toasted coconut, roasted pepitas and/or very finely chopped candied ginger
Directions
- In a large mixing bowl, combine first 8 ingredients (through cinnamon).
- Add coconut flour; mix until well combined.
- Form balls approx. ¾-1" in diameter; chill until firm (at least 30 min.).
- In a medium microwave-safe mixing bowl, microwave chocolate according to pkg. directions.
- Dip balls in chocolate to coat.
- Place dipped candy on a parchment-lined baking sheet; sprinkle each with a garnish of your choice.
- Refrigerate until set; store in the refrigerator or freezer, tightly covered, for 2 weeks or up to 3 months.
