Ingredients
- ¼ cup pumpkin puree
- 6 Tbsp coconut butter, softened and stirred
- ½ Tbsp. pure maple syrup
- 1½ Tbsp. honey
- ¼ tsp. vanilla extract
- 1/8 tsp. cinnamon
- Pinch of sea salt
- ½–¾ Dark chocolate bar, melted
- Coconut oil for melting, optional
Directions
In a bowl, mix together all ingredients, excluding the chocolate. Place mixture in freezer for a half-hour or until firm. Place chocolate in a microwave-safe bowl and heat until melted. Add coconut oil if needed. Take mixture out of the freezer and roll into balls. Dip pumpkin balls into melted chocolate and place on a plate. Put truffles into the freezer until chocolate is hard. Enjoy!
Adapted from the blog “Chocolate-Covered Katie” www.chocolatecoveredkatie.com
— Submitted by Jordan J., Lasell College
