Chocolate Covered Pumpkin Truffles

Chocolate Covered Pumpkin Truffles

Chocolate Covered Pumpkin Truffles

Here’s my thing with pumpkin. Don’t hate me. I like it, and totally welcome it come fall because it tastes and smells delicious, and gets me into the cozy sweater, brisk weather mood. But I’m not obsessed like some of you crazies out there. 😉 Like I’m happy it has it’s moment in October, but I’m not mad that it’s gone after Thanksgiving. 

That being said, I’m all about the pumpkin for the four weeks or so that it blows up my Instagram feed.  Give me the latte’s, the creamy pasta dishes, and these chocolate covered pumpkin truffles! I can’t stop eating them. They are the perfect two to three bite dessert that I store in the back of my fridge for self-control reasons. 🙂

Chocolate Covered Pumpkin Truffles

Chocolate Covered Pumpkin Truffles
Serves 10
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Ingredients
  1. 1/2 cup of pumpkin
  2. 3/4 cup of oats (or more, depending on how watery the pumpkin is)
  3. 2 tablespoons of flax meal
  4. 1/4 cup of chopped walnuts
  5. 1 teaspoon of vanilla
  6. Pinch of salt
  7. 2-3 tablespoons of maple syrup or honey
  8. 2 teaspoons of cinnamon
  9. 1/2 teaspoon of pumpkin pie or apple pie spice
  10. 1/2 to 3/4 cups of chocolate chips
  11. 1/2 tablespoon of coconut oil
  12. Cinnamon (to garnish)
Instructions
  1. In a food processor, grind oats, flax meal, and walnuts until a fine powder forms and the walnuts are mostly small pieces.
  2. Add pumpkin, vanilla, a pinch of salt, maple syrup or honey, cinnamon, and the spices. Blend until well combined.
  3. Let sit for a minute while the oats thicken the batter, then blend again for a few seconds. The batter will be sticky, but you should be able to take a spoonful and roll it into a ball. Add more oats if too thin and process until well combined.
  4. Use a spoon to scoop out some batter and roll into a ball. Place on a plate and repeat.
  5. Place the balls in the freezer for at least 5 minutes.
  6. After 5 minutes have passed, add coconut oil, a tiny dash of salt, and chocolate to a small saucepan and stir over low heat, until melted.
  7. Once the chocolate is melted, remove the balls from the freezer. Carefully place each ball into the saucepan and coat with chocolate. Remove with a spoon and place back onto the plate.
  8. Return to freezer for 25-30 minutes or place in the fridge for an hour or so until the chocolate is set.
  9. Once the chocolate is set, store in the fridge. Enjoy! 🙂
Spinach for Breakfast https://www.spinach4breakfast.com/

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