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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

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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!

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.

Featured Ingredient

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The INVIGOR8 Superfood Shake

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