Pumpkin Pie Truffles 3 Ways
Ingredients:
- 2 slices pumpkin pie
- 140 grams pumpkin spiced cookies (about 20 cookies)
- ¼ cup dark chocolate chips
- ¼ cup white chocolate chips
- 2 teaspoons coconut oil
- coconut flour (optional)
Instructions:
- In a food processor, blend the pumpkin pie slices and all but 3 of the pumpkin spiced cookies until the batter is smooth. If the batter seems too sticky, add more pumpkin pie crust or 1-2 tablespoons of coconut flour.
- Chill the batter in the fridge for 15 minutes.
- Transfer batter to a bowl and use a cookie scoop to roll batter into uniform balls.
- In a microwave safe bowl, add the dark chocolate chips and one teaspoon of coconut oil. In 20 second intervals, melt the chocolate until smooth.
- Repeat the same process with the white chocolate chips.
- Cover 4 truffles in dark chocolate and 4 truffles in white chocolate.
- Crush the remaining 3 pumpkin spiced cookies until they become a fine dust. Cover the remaining 4 truffles in the pumpkin spice dust.
Notes:
Store truffles in an airtight container in the fridge for up to 4 days.