No Bake Pumpkin Cheesecake Balls

Directions

1. In a mixing bowl, beat the softened cream cheese and powdered sugar together until light and fluffy.
2. Use a blender or food processor to grind graham crackers into a fine, flour-like consistency, then measure out 1 cup of these crumbs.
3. Add the pumpkin, the measured graham cracker crumbs, pumpkin pie spice, salt, and coconut flour to the cream cheese mixture and beat until well combined.
4. Line a baking sheet with wax paper and set aside.
5. Using a mini cookie scoop or two spoons, drop about 22 small balls of the sticky mixture onto the prepared baking sheet. Don't use your hands—the batter is very sticky. Also, don't worry about the shape; you'll perfect them later. A mini cookie scoop works great here.
6. Place the baking sheet in the refrigerator and chill for 1 hour, until the balls are firm.
7. Melt the 70% dark chocolate chips until smooth, using your preferred method (double boiler or microwave).
8. Take one chilled ball and roll it between your palms to smooth out any unevenness and create a round shape.
9. Drop the shaped ball into the melted chocolate. Use a fork to lift it out, gently tapping the fork on the bowl's edge to remove excess chocolate.
10. Use a toothpick to carefully slide the chocolate-covered truffle off the fork and onto the wax paper. Immediately sprinkle the top with a little powdered sugar.
11. Repeat the coating process with the remaining balls.
12. Once all truffles are coated, return the baking sheet to the refrigerator. Chill for at least 1 to 2 hours, or until completely firm.
13. Store any leftover pumpkin cheesecake truffles in an airtight container in the refrigerator.