Pumpkin SunButter Truffles
Prep Time 25 minutes
Ingredients
- 1/3 cup pumpkin
- 2 dates
- 1/3 cup Organic SunButter
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp maple syrup
- 1/2 cup coconut flour
- 1 scoop collagen peptides (I use Vital Proteins)
- 1 tbsp ground flaxseed
- 2 tbsp shredded coconut
- 1 tbsp coconut oil
- 1/4 cup pecans, chopped
Drizzle
- 3 tbsp coconut butter, slightly melted
- 1 tbsp unsweetened almond milk
- 1 tbsp coconut oil
- Splash maple syrup
Instructions
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Combine all ingredients for truffle into food processor, excluding the pecans. Pulse until it forms a smooth texture.
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Once done, fold in the chopped pecans. Roll into small 1-inch balls-- should make about 12-14.
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In a separate smaller bowl, make the coconut butter drizzle. Combine the coconut butter and coconut oil and just barely melt over the stove or in the microwave. Mix in the other ingredients then let cool. Cut a very small portion off the corner of a ziplock baggy and pour cooled mixture inside. Use it like an icing tool and drizzle over the truffles.
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Store in refrigerator for up to 1 week!
Yummy!!! I want to make these for a healthier Friendsgiving dessert!!! Maybe I’ll drizzle some chocolate on top…
These look AMAZING. I’m always looking for new pumpkin recipes to try and I love that these sound decadent yet healthful 🙂 Thanks for sharing!