Chocolate Covered Pumpkin Truffles

Hi everyone! Maria here from Spinach for Breakfast.

October is here, and with that comes cozy sweaters, pumpkin lattes, and halloween candy. I actually love candy. I’m not the adult that grew out of wanting a MilkeyWay. I still want it. ;) But instead of caving into processed candy bars, I make homemade healthy treats instead. That way I can satisfy my sweet tooth and still know I am eating simple ingredients made from real foods. I have been loving these Chocolate Covered Pumpkin Truffles! They are the perfect two to three bite treat for when the chocolate cravings hit. Thankfully they are super simple to make, because they don’t last long!

INGREDIENTS:

1/2 cup of pumpkin

3/4 cup of oats (or more, depending on how watery the pumpkin is)

2 tablespoons of flax meal

1/4 cup of chopped walnuts

1 teaspoon of vanilla

Pinch of salt

2-3 tablespoons of maple syrup or honey

2 teaspoons of cinnamon

1/2 teaspoon of pumpkin pie or apple pie spice

1/2 to 3/4 cups of chocolate chips

1/2 tablespoon of coconut oil

Cinnamon (to garnish)

HOW-TO:

1. In a food processor, grind oats, flax meal, and walnuts until a fine powder forms and the walnuts are mostly small pieces.

2. Add pumpkin, vanilla, a pinch of salt, maple syrup or honey, cinnamon, and the spices. blend until well combined.

3. Let sit for a minute while the oats thicken the batter, then blend again for a few seconds. the batter will be sticky, but you should be able to take a spoonful and roll it into a ball. Add more oats if too thin and process until well combined.

4. Use a spoon to scoop out some batter and roll into a ball. Place on a plate and repeat.

5. Place the balls in the freezer for at least 5 minutes.

6. After 5 minutes have passed, add coconut oil, a tiny dash of salt, and chocolate to a small saucepan and stir over low heat, until melted.

7. Once the chocolate is melted, remove the balls from the freezer. Carefully place each ball into the saucepan and coat with chocolate. Remove with a spoon and place back onto the plate.

8. Return to freezer for 25-30 minutes or place in the fridge for an hour or so until the chocolate is set.

9. Once the chocolate is set, store in the fridge. Enjoy!

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