Have you tried my Chocolate Peanut Butter Balls (almond butter option), if you haven't, you really should!! There is even added protein in the recipe to make them that much better! This Pumpkin Truffle recipe is similar and perfect for a fall chocolate fix! I don't think I have ever enjoyed or made a pumpkin recipe with chocolate, but I have to say, I like these two hanging out together!!
The inside, what I am calling the pumpkin butter, was scrumptious on it's own. Feel free to skip the chocolate altogether and use it as a spread or dip. Another option, if you want to leave out the chocolate, (I think you're crazy) is to roll the balls in coconut instead of dipping them. Lots of variations here!!!
Recipe: Pumpkin Butter Truffles
- 1/2 cup pumpkin
- 1/2 cup almond butter
- 2-3 tbsp maple syrup
- 1/4 cup vanilla protein powder (Optional, add 1/4 cup more flour to replace. I used Jay Robb's Vanilla Egg White Protein )
- 1/2 cup almond flour
- 1 tbsp lucuma powder (optional, adds maple flavor)
- 3/4-1 tsp pumpkin spice
- 1/4 tsp cinnamon
- dash or two of sea salt (omit if using salted nut butter)
- 1/3 cup dark chocolate chip
- 1 tbsp cacao butter or coconut oil
- Combine the pumpkin, almond butter, syrup and oil in a bowl
- In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt
- Add the wet to the dry and mix well
- Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls
- Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes
- While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer
- With a spoon or a toothpick, place each ball into the chocolate and coat
- Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes
- Store in the refrigerator or freezer
*Any nut or seed butter would work here. Coconut butter would be an option as well.
If you prefer to roll these in shredded coconut, once you form the balls, they should be soft enough and sticky to roll at that time. I would throw them back in the freezer to set for about 30 minutes. Store these in the refrigerator or freezer as well.
Let me know what other combinations you guys try!
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