Dark Chocolate Pumpkin Truffles

Rich dark chocolate meets spiced pumpkin in these easy no-bake truffles.

50 min Serves 35 Hard American

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These decadent pumpkin truffles are made with a simple mixture of pumpkin, maple syrup, and coconut flour, then frozen. They are dipped in melted dark chocolate and topped with sea salt. Perfect for a Halloween treat, they're stored in the fridge or freezer.

Directions

In a mixing bowl, combine the canned pumpkin, maple syrup, vanilla extract, pumpkin pie spice, salt, cinnamon, pure cane sugar, and melted coconut oil. Stir until well blended.

Add the coconut flour and continue mixing until everything is evenly incorporated. The resulting batter will be thick and not sticky.

Using a small ice cream scoop or a spoon, shape the mixture into truffle-sized balls.

Arrange the formed truffles on a baking sheet lined with wax paper.

Transfer the baking sheet to the freezer and let the truffles chill for 20 minutes.

While the truffles are freezing, melt the dark chocolate chips in a microwave-safe bowl. Heat in 20-30 second bursts, stirring frequently to prevent burning.

Drop one truffle at a time into the melted chocolate. Use a spoon to drizzle chocolate over the top, ensuring even coating.

Lift the truffle out with a fork, using a toothpick to slide it off if needed, and place it back on the lined baking sheet.

While the chocolate is still wet, sprinkle a pinch of flaked sea salt on top.

Continue this process for all truffles until each one is coated and salted.

Return the baking sheet to the freezer and freeze until the chocolate is completely set.

Keep any remaining truffles in an airtight container or bag in the refrigerator or freezer.