Discover these sugar-free pumpkin truffles, a healthy fall treat made with pumpkin and almonds. A perfect seasonal dessert or energy snack.
Ingredients
- 1/2 cup Almond flour Blanched or almond meal.
- 2 tbsp Coconut flour
- 1 tbsp Lucuma powder A natural sweetener with a low glycemic index.
- 1/2 cup Pumpkin purée Ensure it is 100% pure pumpkin, not pumpkin pie filling.
- 1 tbsp Coconut cream The solid part from a chilled can of full-fat coconut milk.
- 1/4 tsp Ground cinnamon
For the Coating:
- Unsweetened shredded coconut.
- 2 oz Dark chocolate 85% or 92% cocoa.
- 1 tsp A splash of Plant-based milk Almond or coconut milk.
Instructions
Mix the Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, lucuma powder, and cinnamon. Whisk thoroughly to ensure there are no lumps.
Combine the Wet Ingredients: In a separate bowl, mix the pumpkin purée with the coconut cream until smooth.
Form the Dough: Fold the wet ingredients into the dry mixture. Stir until a consistent, moldable dough forms.
Shape the Truffles: Roll the dough into bite-sized balls between your palms. Place each ball into a small paper truffle liner (mini cupcake liner).
Chill: Store the truffles in the refrigerator to firm up while you prepare the coatings.
The Coconut Coating: Place the shredded coconut on a small plate. Roll half of the pumpkin truffles in the coconut until evenly coated.
The Chocolate Coating: Melt the 2 ounces of dark chocolate with a splash of plant-based milk in the microwave (low power) or using a double boiler. Dip the remaining truffles into the chocolate or drizzle it over the top.
Final Set: Place them back in the refrigerator for at least 30 minutes to allow the chocolate to set.
Serve: Enjoy these truffles cold with a fresh cup of coffee or your favorite tea.
Nutrition
Calories150 kcal
Carbohydrates14 g
Protein3 g
Fat10 g
Saturated fat3 g
Cholesterol0.3 mg
Sodium10 mg
Potassium135 mg
Fiber5 g
Sugar6 g
Vitamin A3181 IU
Vitamin C1 %
Calcium34 %
Iron2 mg
