Pumpkin Truffles

Pumpkin Truffles

It’s still 90º in Texas, but I’m already making all kinds of fall-themed, pumpkin snacks and treats. These whole food pumpkin truffles are perfect for fall and so easy to make. With added protein they’re a fantastic mid-day treat or post dinner dessert!

Ingredients:

1/3 cup pumpkin

1/4 cup Georgia Grinders Maple Caramel Almond Butter**

3 Tbsp coconut flour

1/8 cup maple syrup

10 g vanilla protein (I used Quest brand & it was about 1/4 scoop)

1 tsp vanilla extract

2 tsp pumpkin pie spice

2 scoops Vital Proteins unflavored collagen peptides (optional)

chocolate chips

coconut oil

**could use regular almond butter if needed

 

Instructions:

Add everything except chocolate chips and coconut oil in a large bowl and mix until combined. Use a cookie dough scoop or your hands to make uniform balls and place on a tray with parchment paper. Refrigerate for an hour. Melt the chocolate chips with the coconut oil in the microwave, stopping to stir in 30 second increments (took 1:30 for mine). Coat each truffle in chocolate and top with sea salt. Store in the fridge or freezer.IMG_6466

Salted Almond Butter Pretzel Bark

Salted Almond Butter Pretzel Bark

Dark chocolate is just about the greatest thing on this planet… or maybe it’s avocado. Either way dark chocolate is really freakin’ good and you should definitely eat it with almond butter, crushed pretzels, nuts, and coconut because those things make freakin’ good, freakin’ amazing.

Ingredients:
1 package dairy free chocolate chips
1 tbsp coconut oil
1/3 c almond butter
1/8 c chopped nuts (can use any you please)
1/4 c broken pretzel pieces (I used _____)
small handful of unsweetened finely shaved coconut
1 tsp himalayan pink salt

Directions:
Melt chocolate chips with coconut oil in a double broiler or in a microwave (heating in 30 second increments). Spread the melted chocolate in a thin layer over parchment paper. Spoon almond butter onto the still melted chocolate and swirl using a toothpick. sprinkle over salt, chopped nuts, pretzel pieces, and coconut shavings. Freeze for 30 minutes then break apart into smaller pieces. Store in the freezer.

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