Chocolate Covered Pumpkin Truffles

Chocolate Covered Pumpkin Truffles

Ok, remember when I said I wasn’t pumpkin obsessed? I kind of get it now.

Here’s my think with pumpkin (and don’t hate me for saying it). I like it, and totally welcome it every fall, but I’m not as obsessed about it as some of you pumpkin and pumpkin spice lovers out there. I’m totally happy that it has its moment, but I’m not sad when it’s over.

HOWEVER. I’ve been eating these Chocolate Covered Pumpkin Truffles for two straight weeks. I literally can’t stop. They are the perfect two or three bite dessert that I can store in the back of my fridge for self-control reasons. I mean, what could be better than balls of pumpkin spice-y, pumpkin-y goodness covered with chocolate? They are dangerously good.

Chocolate Covered Pumpkin Truffles
  1. 1/2 cup pumpkin
  2. 3/4 cup oats*
  3. 2 Tablespoons ground flaxseed
  4. 2 heaping Tablespoons chopped walnuts
  5. 1 teaspoon vanilla
  6. Pinch salt
  7. 2-3 Tablespoons maple syrup or honey
  8. 2 teaspoons cinnamon
  9. 1/2 teaspoon pumpkin pie or apple pie spice
  10. 1/2 to 3/4 cup chocolate chips
  11. 1 Tablespoon coconut oil
  1. In a food processor, grind oats, flaxseed, 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 to 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. Place the balls in the freezer for at least 5 minutes.
  5. 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.
  6. 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.
  7. Freeze for 5 minutes, then garnish with a light dusting of cinnamon.
  8. Return to freezer for 25-30 minutes or place in the fridge for an hour or so until the chocolate is set. Once the chocolate is set, store in the fridge.
  1. *More oats may be needed, depending on how watery the pumpkin puree is
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