Ingredients
Units
Scale
Pumpkin Filling
- 7.5 oz pumpkin puree (fresh or canned, up to you)
- 1/8 cup coconut butter
- 4 Tbsp agave syrup (maple or honey are good subs)
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp salt
Coffee Chocolate Sauce
- 2 Tbsp cocoa powder
- 1 Tbsp pumpkin spiced coffee (Hazelnut, vanilla, etc make great subs!)
- 3/4 cup dark chocolate
- 1/4 cup almond milk
Instructions
- 1. In a food processor, put all the ingredients of the pumpkin filling in & mix until smooth. Place in the refrigerator to cool down for about 10-15 minutes.
- 2. In a medium sauce pan, on medium high heat, add the coffee & milk, stirring occasionally. When the coffee begins to infuse flavor into the milk (the milk turns a bit brown), add the cocoa powder & chocolate to melt. Stir well & reduce the heat to low. Add more milk if necessary. Set aside in a bowl to cool down – about 10 minutes.
- 3. Remove the pumpkin mixture from the fridge. With a melon baller, scoop out the pumpkin mixture, shape into balls, & dip into the chocolate mixture.
- 4. Place on plate lined with parchment paper & put it in the fridge to cool. If you have a rack with small grids & a cookie sheet lined with parchment paper, this set up is also ideal. After the excess chocolate drips onto the cookie sheet (5 minutes), remove the truffles to a plate to refrigerate.
Notes
- You don’t need a melon baller for this! It makes it easier, but I didn’t have one at the time so I used a spoon & my hands to shape the balls. This can get pretty messy, so if you have clear plastic gloves, use them. It also helps to use a spoon & a fork when dipping the balls into the chocolate. Use the spoon to coat the balls & the fork to lift it up while the excess chocolate drizzles down.
- Prep Time: 40
- Cook Time: 5