Deliciously sweet pumpkin pie truffles in fudgy form – yes, please! Seven ingredients, no baking, no oil, no refined sugar and ready in 15 minutes. It can’t get easier and tastier than this! Pumpkin puree gets heated with maple syrup for a thicker texture, mixed with almond and coconut flours, as much pumpkin spice as you like and then rolled in a combination of cinnamon and coconut sugar. Bliss! You just might want to make a double batch.
Makes 12 truffles
1 c pumpkin puree (not pumpkin pie mix)
¼ c maple syrup
½ tsp vanilla extract (optional)
¼ tsp salt
1 tsp pumpkin pie spice (or mix ground cinnamon, ginger and nutmeg)
½ c + 2-3 Tbl almond flour
3 Tbl coconut flour
2 Tbl coconut sugar
½ tsp cinnamon
Add pumpkin puree and maple syrup to a pan. Mix in salt and pumpkin pie spice. Cook over medium heat for 6-8 minutes to thicken slightly. Add in vanilla extract, if using. (You can also add in 1-2 Tbl rum or liquor of choice with maple syrup.)
Cool slightly, then add in the almond and coconut flour. Mix well. Let chill to absorb liquid for 10 minutes, then mix again. If the dough is sticky, add 2 Tbl or more almond flour. Press the mixture between your fingers to check.
Using your hands, form the dough into smooth balls.
In a bowl, mix the coconut sugar and cinnamon. Roll the balls in the cinnamon and sugar mixture. Store refrigerated for up to 3 days and frozen for up to a month.
Richa Hingle is a Seattle-based recipe developer, blogger, photographer, author and founder of Vegan Richa. She loves to share how easy it is to cook vegan Indian cuisines, as well as other cuisines from around the world. Richa has been featured on Oprah.com, Huffington Post, Glamour, VegNews.com, among many others. She has also authored Vegan Richa’s Indian Kitchen, a #1 Best Seller on Amazon, and Vegan Richa’s Everyday Kitchen. Check out her blog for more amazing recipes at VeganRicha.com and find this recipe for Vegan Pumpkin Pie Truffles at https://www.veganricha.com/2018/10/vegan-pumpkin-pie-truffles.html.
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