Gluten Free Pumpkin Pie Truffles

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

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

INVIGOR8 French Vanilla Superfood Shake