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Pumpkin Pie Truffles
July 10, 2023
About This Recipe
Skip the pumpkin pie and whip up a batch of these decadent pumpkin pie truffles! Mix everything together into a bowl, roll into balls, chill and dip in chocolate. No baking required!
Instructions
- In a medium bowl, add the pumpkin puree, almond flour, coconut flour, INVIGOR8 powder, coconut oil, coconut sugar, pumpkin pie spice and salt. Mix until thoroughly combined and a moldable ‘dough’ has formed. Use a tablespoon to scoop and roll into about 20 balls. Set in the freezer to chill for at least 20 minutes.
- In a small microwaveable bowl, add the chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each time, until all of the chocolate chips are melted.
- Roll or dip each truffle into the chocolate and then place on a parchment-lined large plate or baking sheet. Sprinkle with flaky salt, if you’d like. Put truffles in the fridge or freezer to chill for 10 minutes.
- Store in an airtight container in the fridge or freezer.
Variations - more calories or less
- Replace the water with your favorite milk of choice like nonfat milk, unsweetened almond milk or rice milk. This will increase total nutritional intake.
- Add in your daily collagen with a scoop of Invigor8 Collagen Peptides.
Ingredients
(Makes 20 truffles)
1 cup pumpkin puree
½ cup almond flour
½ cup coconut flour
1 scoop French Vanilla INVIGOR8 Superfood Shake
¼ cup coconut oil, melted
3 tbsp coconut sugar
2 tsp pumpkin pie spice
¼ tsp salt
For the chocolate coating:
1 cup chocolate chips
1 tbsp coconut oil
Featured Ingredient
All-in-One Superfood Shake
Shop NowPumpkin Pie Truffles
July 10, 2023
About This Recipe
Skip the pumpkin pie and whip up a batch of these decadent pumpkin pie truffles! Mix everything together into a bowl, roll into balls, chill and dip in chocolate. No baking required!
Ingredients
(Makes 20 truffles)
1 cup pumpkin puree
½ cup almond flour½ cup coconut flour
1 scoop French Vanilla INVIGOR8 Superfood Shake
¼ cup coconut oil, melted
3 tbsp coconut sugar
2 tsp pumpkin pie spice
¼ tsp salt
For the chocolate coating:
1 cup chocolate chips
1 tbsp coconut oil
Instructions
- In a medium bowl, add the pumpkin puree, almond flour, coconut flour, INVIGOR8 powder, coconut oil, coconut sugar, pumpkin pie spice and salt. Mix until thoroughly combined and a moldable ‘dough’ has formed. Use a tablespoon to scoop and roll into about 20 balls. Set in the freezer to chill for at least 20 minutes.
- In a small microwaveable bowl, add the chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each time, until all of the chocolate chips are melted.
- Divide between tRoll or dip each truffle into the chocolate and then place on a parchment-lined large plate or baking sheet. Sprinkle with flaky salt, if you’d like. Put truffles in the fridge or freezer to chill for 10 minutes.wo mugs and enjoy while warm.
- Store in an airtight container in the fridge or freezer.
