Peanut Butter Pumpkin Truffles
These no-bake Peanut Butter Pumpkin Truffles blend creamy peanut butter, pumpkin puree, and pumpkin spice, all coated in smooth chocolate. A simple, wholesome fall treat that tastes incredible and is made with real food ingredients.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 9 truffles 1x
- Category: dessert, fall
- Method: No-bake
Ingredients
Scale
Filling:
1/2 cup natural peanut butter - just organic peanuts and salt
1/3 cup pumpkin puree - not pumpkin pie filling
1/4 cup almond flour
1/4 cup coconut sugar
1 tsp pumpkin pie spice
1/4 tsp vanilla extract
A couple pinches of salt
Chocolate Coating:
1/2 cup chocolate chips
1 Tbsp avocado oil
Instructions
- Mix together the filling in a medium bowl.
- Place a sheet of parchment paper onto a plate. Form the filling into 9 balls and put on the parchment paper.
- Place in the freezer for 20 minutes.
- Melt the chocolate with the avocado oil slowly, mixing it as it melts. I like using the double boiler method for this. If doing it in the microwave, just make sure to only do 15 seconds at a time to not overcook the chocolate (then it becomes difficult to melt). Just FYI – butter doesn’t work as well for creating a thin melted chocolate coating – I recommend avocado oil or coconut oil.
- Take the truffles out of the freezer and coat them in the freshly melted chocolate then place them back onto the parchment paper.
- Put them in the freezer for 30-60 minutes, then they’re ready to be eaten!
- Store in coldest part of refrigerator for more doughy texture. Store in freezer for firmer texture. If stored in the freezer, you may need to let them thaw for a couple minutes before eating.
Find it online: https://homecookedliving.com/peanut-butter-pumpkin-truffles/
