No Bake Pumpkin Cheesecake Balls

Directions

1. In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture becomes light and fluffy.
2. Pulse graham crackers in a food processor or blender until they become a fine, flour-like powder. Measure out exactly 1 cup of these crumbs.
3. Add the canned pumpkin, the 1 cup of graham cracker crumbs, pumpkin pie spice, salt, and coconut flour to the cream cheese mixture. Beat everything until fully combined.
4. Cover a baking sheet with a sheet of wax paper.
5. Using a mini cookie scoop or two spoons, drop about 22 small balls onto the prepared sheet. The mixture will be sticky, so avoid using your hands—don't worry about shaping them perfectly now.
6. Place the baking sheet in the refrigerator and chill the balls for 1 hour, or until they are firm.
7. Melt the dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds, until smooth.
8. Take one chilled ball and roll it between your palms to smooth out any imperfections and form a neat round shape.
9. Drop the ball into the melted chocolate. Use a fork to lift it out and gently tap the fork on the bowl's edge to let excess chocolate drip off.
10. Slide the truffle off the fork onto the wax paper-lined sheet using a toothpick to help release it. Immediately sprinkle a little powdered sugar on top.
11. Repeat steps 8 through 10 with the remaining balls.
12. Once all truffles are coated, refrigerate the entire sheet for at least 1 to 2 hours, or until the chocolate is completely set and the truffles are firm.
13. Store any leftover pumpkin cheesecake truffles in an airtight container in the refrigerator.