Pumpkin Pie Reese's Truffles

Servings 16 truffles


  • 1/2 cup creamy peanut butter
  • 2 tbsp pumpkin puree
  • 1/4 cup coconut flour
  • 1 scoop Further Food  collagen protein powder  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


  1. 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.

  2. Once combined, freeze for 10 minutes then form into balls. 

  3. 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. 

  4. 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. 

  5.  I topped with some extra pumpkin pie spice! Store for up to one week. 

Recipe Notes

*Add more pumpkin puree if the mixture seems dry.