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!
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)
**could use regular almond butter if needed
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.