- ¼ cup almond butter
- ¼ cup pumpkin puree
- ¼ cup coconut butter, melted
- 2 tsp. maple syrup
- ¾ tsp. pumpkin pie spice
- Pinch of sea salt (if almond butter is unsalted)
- 1 Tbsp. coconut flour
- 6 ounces dark chocolate chips (1 cup)
- ¼ tsp. coconut oil
- Chopped or sliced almonds, coarse or flaked sea salt and/or pumpkin pie spice for garnish
- Place almond butter, pumpkin puree, coconut butter, maple syrup and pie spice in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.
- Stop processor and add coconut flour. Process until a soft dough forms. If the dough is too sticky, add 1-2 tsp. of additional coconut flour.
- Roll dough between your palms to form 12 equal-sized balls. Place on a plate in the freezer and allow to chill at least 30 minutes.
- When ready to dip, place chocolate chips and coconut oil in a glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.
- Using a fork or wooden skewer, carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with chopped almonds, salt, and additional pumpkin pie spice, if desired.
- Transfer to a parchment paper-lined baking sheet and return to the fridge until chocolate hardens.
- Store truffles in a covered container in the fridge for up to 2 weeks.
The texture is best when they’ve been allowed to sit at room temperature for a few minutes before serving.
Pumpkin Pie Truffles will keep in a covered container in the fridge for up to 2 weeks and can be frozen for longer storage making them a great make-ahead option for a holiday feast, cookie exchange, or teacher gift.
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- Serving Size: 1 truffle
- Calories: 90
- Fat: 8g
- Sodium: 50mg
- Carbohydrate: 5g
- (Fiber: 2g
- Sugar: 3g)
- Protein: 2g