Pumpkin Truffles | Gluten Free and Vegan Recipe

by Eve Horbol

We love a fall recipe all year round. These no bake treats will be sure to satisfy your sweet tooth. 🧡🤎

Ingredients

  • ½ cup pumpkin puree
  • ⅓ cup Cookie Dough Granola Butter
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 2 tbsp maple syrup or honey
  • 1 tsp pumpkin pie spice
  • ½ cup dark chocolate chips
  • 1 tsp coconut oil

Instructions 

  1. Combine the puree, Granola Butter, maple syrup, and pumpkin pie spice in a mixing bowl. 
  2. Gradually add in the flour and mix until combined. 
  3. Shape the dough into balls and place in the fridge for 30 minutes.
  4. Melt the chocolate chips with coconut oil and set aside.
  5. Remove the balls from the freezer and dip into the melted chocolate. If needed, place back into the freezer for a few minutes until the chocolate hardens.
  6. Store in the fridge for up to 5 days in an airtight container or the freezer for up to 1 month.
  7. Enjoy!!

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