makes 15-20 truffles
for the pumpkin
1 can pumpkin puree (1 1/2 cups)
1/2 cup shredded coconut
3 Tbsp psyllium husk
1/2 cup pecan butter
4 Tbsp maple syrup
2 1/2 Tbsp pumpkin pie spice
1/4 tsp sea salt
for the chocolate
2 oz unsweetened baking chocolate (100% cacao)
1 Tbsp maple syrup
optional topping: bee pollen and shredded coconut
- Place all ingredients for the pumpkin in a food processor or high-speed blender, and blend until smooth.
- Shape into 2 inch circles. Freeze for 30 minutes to firm.
- Once the truffles have firmed, melt the chocolate over very low heat in a thick saucepan or double broiler. Once melted, remove from heat, add maple syrup and stir until well combined.
- Coat the pumpkin bites with chocolate and set in freezer for 15 minutes before eating.
- *Store in freezer