A simple and healthy recipe for no-bake pumpkin truffles, which couldn’t be more scrumptious if they tried. Vegan and paleo pumpkin filling in the centre with a coating of dark chocolate. The perfect healthy fall dessert.
1/2 - 2/3cup(115 - 150 mL) maple syrup(depending on how sweet you want your truffles to be)
4tbspmelted coconut oil
8 3/4oz(250 g) dark chocolate, melted with 1 tbsp coconut oil
In a bowl, mix together all pumpkin truffle ingredients (except melted chocolate), until you get a homogeneous mixture. To get the sweetness just right for your taste, add the maple syrup gradually and taste as you go.
Using an ice cream scoop, scoop out the mixture and place the individual scoops on a baking sheet covered with cling film. Once the baking sheet is completely covered with pumpkin truffles, freeze them for at least 20 minutes.
Once the pumpkin truffles have frozen and feel firm to the touch, dip them into the melted chocolate, and (using two forks) toss them around in the melted chocolate until completely covered.
Once coated, place the pumpkin truffles back onto the baking sheet. Drizzle the chocolate-covered pumpkin truffles with a bit of melted chocolate for decoration.
Place the chocolate-covered pumpkin truffles into the fridge or freezer until the chocolate has solidified.
The pumpkin truffles keep well in a closed container in the fridge for about a week, and in the freezer for 3 - 4 weeks. If kept in the freezer, thaw the pumpkin truffles for a few minutes before eating.
Recipe by The Loopy Whisk (www.theloopywhisk.com).