Dark Chocolate Pumpkin Truffles

Directions

1. In a mixing bowl, combine the canned pumpkin, maple syrup, vanilla extract, pumpkin pie spice, salt, cinnamon, cane sugar, and melted coconut oil. Stir thoroughly.
2. Add the coconut flour and mix until everything is well incorporated. The resulting mixture should be thick and not sticky.
3. Use a mini ice cream scoop or a spoon to shape the mixture into truffle-sized balls.
4. Arrange the formed truffles on a baking sheet lined with wax paper.
5. Put the sheet in the freezer and let the truffles chill for 20 minutes.
6. While the truffles are freezing, melt the dark chocolate chips. Place them in a microwave-safe bowl and heat in 20-30 second bursts, stirring between each, until smooth. Be careful not to overheat.
7. Take a frozen truffle and drop it into the melted chocolate. Use a spoon to ladle chocolate over the top to coat completely.
8. Lift the truffle out with a fork, using a toothpick under it to help slide it back onto the lined baking sheet.
9. Sprinkle a bit of flaked sea salt on top of the chocolate coating right away.
10. Continue this process until all truffles are coated and salted.
11. Return the tray to the freezer until the chocolate is fully set and firm.
12. Keep any leftovers stored in an airtight container or bag in the refrigerator or freezer.