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