Pumpkin Chocolate Chip Cookie Dough Truffles
Pumpkin Chocolate Chip Cookie Dough Truffles are such a fun fall treat! Only 15 minutes of prep time to make these no-bake truffles. Paleo, Vegan, and absolutely delicious!
Servings: 12
Ingredients
- 1 cup blanched almond flour
- 1 cup cashew butter
- 1/3 cup coconut sugar
- 3 tbsp pumpkin puree
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- pinch of sea salt
- 1.5 cups chocolate chips (divided)
- 1 tbsp coconut oil
Instructions
- In a medium sized bowl, using a large wooden spoon or even a hand mixer, mix together cashew butter, almond flour, coconut sugar, pumpkin puree, vanilla extract, pumpkin pie spice and salt.
- Once batter is well incorporated, stir in 1/2 cup chocolate chips. Chill the dough in the fridge for at least 30 minutes.
- In a microwave or using the stovetop, melt the remaining chocolate chips and the coconut oil. If using the microwave, do 30 second intervals, and stir after each interval so the chocolate is smooth and doesn't burn.
- Roll the cookie dough in 1.5 inch balls, and place on parchment paper covering a cookie sheet. Dip each ball in the bowl of melted chocolate using a fork, allowing the excess chocolate to drip back into the bowl. Place back on the parchment paper.
- Place the truffles in the fridge until the chocolate has hardened, and the truffles are firm to touch. This can take anywhere from 30 minutes to 2 hours. You can also place in the freezer and shorten the time!
Nutrition
Calories: 319kcal | Carbohydrates: 26g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 12mg | Potassium: 126mg | Fiber: 3g | Sugar: 14g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg