Categories: Desserts
Ingredients
- For the pumpkin:
- 1 1/2 cups pumpkin puree (or 1 can pumpkin)
- 1 cup coconut butter
- 3 T maple syrup
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- For the chocolate coating:
- 1 1/2 cups chocolate chips
- 1/4 cup almond milk
Directions
-
In the food processor, combine all the ingredients for the pumpkin cream. Blend until smooth.
-
Stick the food processor bowl in the fridge to firm up a little. About 10 minutes.
-
Using a cookie scoop, drop mixture onto a lined baking sheet.
-
Place the baking sheet in the freezer to firm while you make the chocolate mixture.
-
To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.
-
Place a glass bowl on top of the pot with the water. Add the chocolate chips and almond milk to the glass bowl and gently melt the chocolate.
-
Once all the chocolate is melted, use a spoon to drizzle the chocolate over each truffle.
-
Place in the fridge to firm up the chocolate.