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!
Recipe: (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:
1 cup chocolate chips 1 tbsp coconut oil
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.
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