You better clear up the next 30 minutes of your schedule because you'll want to make these pumpkin cheesecake truffles literally right now...
Refined sugar free
Filled with natural protein
Prep Time: 15 minutes
Total Time: 35 minutes
Makes: 32 truffles
1 can chickpeas, drained & rinsed
1 cup canned pumpkin
1/3 cup liquid sweetener (maple syrup, agave or honey work)
1/2 cup coconut flour
1 tablespoon pumpkin pie spice
2 teaspoon cinnamon
1/2 teaspoon sea salt (optional but recommended)
1/2 cup chocolate chips
1 tablespoon coconut oil
Add all of the truffle ingredients into a food processor or blender. Blend for about 60 seconds until a smooth consistency is attained.
Roll the batter into 1 tablespoon size balls, makes about 32 truffles.
Set the truffles in the fridge or freezer while you prepare the coating.
Melt the chocolate and coconut oil in a microwave safe bowl in about 15 second increments until a smooth consistency is attained. Stir every 15 seconds with a spoon.
Roll the balls into the melted chocolate & set on a parchment paper lined baking sheet.
Set in the fridge for about 15 minutes to harden, then enjoy!
Keep these stored in the fridge for up to 5 days!