Pumpkin Truffles
Prep: 20 minutes plus freezing and chilling
Cook: 2 minutes • Serves: 6
1/3 cup no sugar or salt added creamy almond butter
1/4 cup canned 100% pure pumpkin purée
1-1/2 tablespoons coconut oil, melted
2 teaspoons maple syrup
1/4 teaspoon pumpkin pie spice
Sliced almonds for garnish (optional)
1. Line rimmed baking pan with parchment paper. In food processor, purée 2 tablespoons chocolate chips, almond butter, pumpkin, 1 tablespoon oil, syrup and pumpkin pie spice until smooth, scraping down bowl occasionally. Makes about 3/4 cup.
2.Using 2 small spoons, drop 1 tablespoon pumpkin mixture 2 inches apart onto prepared pan; freeze 30 minutes. With hands, roll pumpkin mounds into 12 balls; freeze 15 minutes.
3.In small saucepan, cook and stir remaining 1/2 cup chocolate chips over low heat 2 minutes or until most chips are melted; remove from heat and stir until all chips are melted. Stir in remaining 1/2 tablespoon oil.
4.With fork, dip balls into chocolate to completely cover, allowing excess chocolate to drip off; place on same pan and immediately place 1 almond on top, if desired. Reheat melted chocolate as necessary if it begins to harden. Refrigerate truffles 10 minutes or until chocolate hardens. Makes 12 truffles.
Approximate nutritional values per serving (2 truffles):
217 Calories, 18g Fat (8g Saturated), 0mg Cholesterol,
1mg Sodium, 16g Carbohydrates, 5g Fiber, 5g Protein