These pumpkin pie truffles are a great way to start the fall since you don’t have to run the oven to enjoy the pumpkin pie flavors! So grab your food processor and let’s whip these pumpkin pie truffles up!
Pumpkin Ball Ingredients:
- 1/3 cup coconut flour
- 2 Tablespoons vanilla protein powder (or collagen powder and vanilla powder for AIP)
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg (omit or replace with ground ginger for AIP)
- 1/8 teaspoon ground cloves
- 2 ripe bananas
- 1 cup pumpkin puree
- 1/4 cup coconut butter, melted
- Optional: 1/4 cup shredded coconut
Chocolate Coating Ingredients (see above for AIP substitution):
- 1 cup chocolate chips
- 2 Tablespoons butter or coconut oil (for paleo and vegan)
- Add all of the pumpkin ball ingredients, except the shredded coconut, to a food processor or blender. Process until smooth and everything is well incorporated.
- If using the shredded coconut, add the pumpkin ball ingredients to a bowl and stir in the shredded coconut. The mixture will be soft.
- Using a cookie scoop, scoop into balls on a baking sheet covered with parchment paper. You should get about 20 truffles.
- Freeze for two hours or until the balls are frozen solid.
- Before removing from the freezer, prepare the chocolate sauce. Melt the chocolate chips and the butter in a small saucepan over low heat.
- Remove the chocolate sauce from the heat and pull the pumpkin balls from the freezer.
- Use a spoon to roll each pumpkin ball in the chocolate sauce. Once completely covered, put back on the parchment paper.
- Once all of the pumpkin balls are dipped, put them in the fridge for 30 minutes or until the chocolate sauce is set.
- Enjoy right away or store in an airtight container. For a firmer center, leave in the freezer until about 30 minutes before you want to eat them, otherwise the middle will be soft (which is how I like them!)
Storage: Store truffles in an airtight container in the fridge for up to a week.
Freezing: Truffles are very freezer friendly! Freeze on a baking sheet covered with parchment paper for 2 hours. Transfer to an airtight container or storage bag that is freezer safe. Consume within 3 months for best freshness (although they will be safe to eat indefinitely). To thaw the truffles, place them in the fridge for a few hours before eating or set on the counter for about 30 minutes.