snacks by Shira vol. 22: paleo pumpkin truffles

makes 15-20 truffles

Ingredients

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

Preparation

1. Place all ingredients for the pumpkin in a food processor or high-speed blender, and blend until smooth.
2. Shape into 2 inch circles. Freeze for 30 minutes to firm.
3. 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.
4. Coat the pumpkin bites with chocolate and set in freezer for 15 minutes before eating.
5. Enjoy!
6. *Store in freezer

xx Shira