Vegan Coconut Flour Pumpkin Truffles
No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.
Servings: 12 truffles
Calories: 93kcal
Ingredients
Pumpkin Filling
- 1/2 cup pumpkin puree
- 1/2 cup coconut butter
- 2 Tbsp maple syrup
- 1/4 cup coconut flour
- 1 tsp pumpkin pie spice
Chocolate Coating
- 1 cup vegan dark chocolate chips
- 1 tsp coconut oil
Instructions
- In a food processor, pulse together the pumpkin filling ingredients until fully combined.
- Line a cookie sheet with parchment paper. Roll the dough into balls, and place on the cookie sheet. Put the tray in the freezer.
- Meanwhile, melt the chocolate and coconut oil in a microwave safe bowl in the microwave, mixing every 30 seconds until smooth.
- Remove the truffles from the freezer and dip in the chocolate, turning to coat. Return to the freezer until hardened.
- Store in an airtight container in the freezer. When ready to eat, allow to thaw at room temperature for a couple of minutes.
Notes
- Can make more or less depending on how you shape them.