Guilt-Free Pumpkin Chocolate Truffle Balls
It’s October, the time for pumpkin EVERYTHING, so I’m always looking to incorporate my pumpkin puree stash (no joke, I have a stash!) into everything I create in the kitchen.
Luckily, I stumbled upon a version of these delicious, guilt-free Chocolate Pumpkin Truffles and after a few adjustments and about 15-20 of mixing and molding with my daughter, our Guilt-Free Pumpkin Chocolate Truffle Balls were born.
This recipe is not only easy, delicious, and perfect for October, but it is Whole 30-, Paleo-, AIP-, GAPS-compliant, and good for you. It contains healthy fats, protein, collagen peptides, and more!
It’s also “kid-approved.” My daughter not only enjoyed making them together, but she gobbled them up with lots of joy!
Best of all? It’s a totally guilt-free, REAL FOOD treat.
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RECIPE
GUILT-FREE PUMPKIN CHOCOLATE TRUFFLE BALLS
Yields about 20-24 truffle balls (See visual recipe below)
Ingredients
For the filling:
1/2 cup & 2 TBS Viva Naturals Organic Coconut Flour
4-6 TBS raw, unfiltered honey (adjust the amount of honey to taste)
1/2 cup slivered almonds (optional, but great for texture)
For the chocolate:
2-4 TBS raw, organic honey raw, unfiltered honey (adjust the amount of honey to taste)
Directions
In a small bowl, mix together all the ingredients for the filling. Chill in fridge for about 20-30 minutes.
Line a stainless steel baking sheet with parchment paper & roll filling into 1“ balls with your hands. Chill in fridge while preparing chocolate.
In a small stainless steel saucepan, heat the cacao butter on low, stirring continuously. When the cacao butter is fully melted, add the cacao powder and honey. Continue to stir until smooth, being careful not to overheat or burn it.
Note: Do not make the chocolate in advance as it will separate when reheated.
Using a spoon, dip each truffle ball in the melted chocolate, roll it around and then place it back on the lined baking sheet. If you have any extra chocolate, pour it over the balls (or you can make chocolate bars by adding almond slivers and wrapping it in parchment paper)
Chill the truffle balls for at least 3 hrs, or better yet, overnight (the longer, the better).
Enjoy watching the kids’ faces when they try this delicious autumn treat.
VISUAL RECIPE
In a small bowl, mix together all the ingredients for the filling. Chill in fridge for about 20-30 minutes.
Line a stainless steel baking sheet with parchment paper and roll the filling into 1“ balls with your hands. Chill in fridge while preparing chocolate.
In a small stainless steel saucepan, heat the cacao butter on low, stirring continuously. When the cacao butter is fully melted, add the cacao powder and honey. Continue to stir until smooth, being careful not to overheat or burn it.
Note: Do not make the chocolate in advance as it will separate when reheated.
Using a spoon, dip each truffle ball in the melted chocolate, roll it around and then place it back on the lined baking sheet. If you have any extra chocolate, pour it over the balls (or you can make chocolate bars by adding almond slivers and wrapping it in parchment paper)
Chill the truffle balls for at least 3 hrs, or better yet, overnight (the longer, the better)
Did I mention that these were kid approved? My daughter was in heaven!
ABOUT THE AUTHOR
Victoria Gregory is an Integrative Nutritionist and founder of NEWTRITION NEWYOU. Her focus—whether with private clients, readers of her blog, or her followers on social media— is whole body wellness, incorporating whole-food nutrition, supplementation, exercise, toxin-free living, and mindset coaching. Victoria’s personal mission is to help make the world a healthier place, one person at a time, and she has helped thousands of people find joy and self-love through better eating habits and mindfulness. Learn more about Victoria.
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