Hello, chocolate lover you

Now, you know we like the easy ones.
These Pumpkin Truffle Fudge Mini Pies are Simple & Easy to make, plus completely grain-free, gluten-free, dairy-free, Paleo, and full of body huggin' protein! 

Dessert

PUMPKIN TRUFFLE FUDGE paleo

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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.

What

(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



How

  1. In your food processor or blender; Pulse together truffle ingredients (except chocolate chips + coconut oil) until well combined into a chocolatey dough-like consistency

  2. Line a baking tray with parchment paper and roll the dough into individual truffle balls

  3. Place evenly on baking tray and pop in fridge (for about 20 minutes)

  4. Melt the chocolate chips in microwave with coconut oil, heating on (30 second) increments until fully melted

  5. Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pumpkin pie spice

  6. Place back in fridge (for about an hour) to set, or freezer

  7. Store in airtight continuer (5 days) in fridge or a couple of months in freezer

NOTE

You can even omit the maple syrup if you prefer.
Paleo, grain-free, gluten-free, dairy-free

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