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Pumpkin Truffles

Yields1 Serving

Gianna Simon's Pumpkin Truffles from Ep 1 of New Day New Chef

 ¼ cup Almond Butter
 ½ cup Pumpkin Puree
 1 tbsp Organic pumpkin pie spice
 3 tbsp Maple Syrup
 ¼ cup Coconut Flour
 1 pinch Sea Salt
 ½ tsp Vanilla powder
 1 ½ cups Vegan Dark Chocolate (i.e. 72% Chocolate Bar)
 1 tsp cocoa butter
 ¼ cup Chopped Almonds or Hazelnuts
 1 pinch Flaked Sea Salt

In a large mixing bowl, thoroughly stir the
almond butter, pumpkin puree, pumpkin pie spice,
maple syrup, coconut flour, sea salt and vanilla extract
together until the dough is thick.


Line 2 baking sheets with parchment paper.
Using a tablespoon size scooper, roll dough into
12 evenly sized balls. Place the balls on
one of the baking sheets.


Freeze for 10 minutes or refrigerate for 30 minutes.


In a small saucepan, heat the chocolate
chips and coconut oil. Stir until smooth and
completely melted. Remove the truffles from
the freezer (or refrigerator).


Carefully dip one truffle at a time into the melted chocolate,
rolling until completely covered. Using a spoon,
transfer the truffle onto the second baking sheet.
Sprinkle with chopped nuts, sea salt or pumpkin pie spice.


Refrigerate for at least 1 hour or until firm. Enjoy!