Hello, chocolate lover you
We pretty much crave some type of rich and chocolatey something daily and with all this fall-fever around us, pumpkin is here to stay.
Now, you know by now that we like the easy ones. These Pumpkin Truffle Fudge Mini Pies are simple and easy to make, plus completely grain-free, gluten-free, dairy-free, Paleo, and full of body huggin’ protein!
We can basically eat chocolate truffles and get our protein fix, helllo!
These mini power pies made with just 7 ingredients.
(14 mini truffle pies)
½ cup pumpkin puree
½ cup coconut butter (or nut butter of choosing)
2 tablespoons maple syrup (can sub honey)
¼ cup coconut flour
1 teaspoon pumpkin pie spice
9g protein powder
1 cup dark chocolate chips
1 teaspoon coconut oil
food processor or blender
In your food processor or blender; Pulse together truffle ingredients (except chocolate chips + coconut oil) until well combined into a chocolatey dough-like consistency
Line a baking tray with parchment paper and roll the dough into individual truffle balls
Place evenly on baking tray and pop in fridge (for about 20 minutes)
Melt the chocolate chips in microwave with coconut oil, heating on (30 second) increments until fully melted
Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pumpkin pie spice
Place back in fridge (for about an hour) to set, or freezer
Store in airtight continuer (5 days) in fridge or a couple of months in freezer
You can even omit the maple syrup if you prefer.
Paleo, grain-free, gluten-free, dairy-free