Needed 3 different photos to show you these little balls of absolute pumpkin heaven! Introducing your new favorite fall dessert: Pumpkin Pie Reese’s Truffles *and the crowd goes wild.* These are gluten free, refined sugar free, all natural and whatever else sounds healthy. Most importantly, they taste amazing and are easy to make. You should really have to pay for this one it’s THAT GOOD, but I’m feeling generous and i like you so here it is for free…
Pumpkin Pie Reese's Truffles
- 1/2 cup creamy peanut butter
- 2 tbsp pumpkin puree
- 1/4 cup coconut flour
- 1 scoop Further Food collagen peptides optional
- 2 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
- 1 tbsp melted coconut oil
- splash vanilla extract
- pinch of salt
- 1 cup dark chocolate
- 1 tsp coconut oil
In a large bowl combine creamy peanut butter, pumpkin purée, 1/4 cup coconut flour, @furtherfood collagen peptides, maple syrup, pumpkin pie spice, melted coconut oil, a splash of vanilla and a pinch of salt.
Once combined, freeze for 10 minutes then form into balls.
Melt dark chocolate (I used @hukitchen salty dark) and 1 tsp coconut oil in the microwave on 50% power for 1 minute. Stir then heat at 20 second increments until fully melted.
Dip the “dough” mixture in the chocolate until it’s coated. Lay out on parchment paper and let the chocolate harden in the fridge then enjoy! I topped with some extra pumpkin pie spice.
I topped with some extra pumpkin pie spice! Store for up to one week.
*Add more pumpkin puree if the mixture seems dry.