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Dark Chocolate Pumpkin Truffles With Smoked Sea Salt
[Vegan, Grain-Free]

Name: Dark Chocolate Pumpkin Truffles With Smoked Sea Salt [Vegan, Grain-Free]
Cook time: 30 min
Yield: 18 Truffles servings
Cuisine: NO info

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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Dark Chocolate Pumpkin Truffles With Smoked Sea Salt [Vegan, Grain-Free]

120

18 Truffles

Dairy Free

The filling of these truffles is sort of like a nutty pumpkin pie. It’s creamy with just the right amount of spices and maple sweetness. A coating of dark chocolate envelops the creamy filling while a sprinkling of smoked sea salt provides a sharp contrast to the sweetness. Honor the... Read More

Ingredients You Need for Dark Chocolate Pumpkin Truffles With Smoked Sea Salt [Vegan, Grain-Free]

To Make the Filling:

3/4 cup pumpkin purée
6 tablespoons almond butter
2 tablespoons maple syrup
3 tablespoons coconut flour
1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla paste or vanilla extract
pinch of fine grain sea salt

To Make the Chocolate Coating:

8 ounces vegan dark chocolate
1 tablespoon coconut oil

To Sprinkle on Top:

1/2 tablespoons flaky smoked sea salt (or regular sea salt)
1 tablespoons finely chopped pumpkin seeds

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How to Prepare Dark Chocolate Pumpkin Truffles With Smoked Sea Salt [Vegan, Grain-Free]

Combine the pumpkin, almond butter, maple syrup, coconut flour, pumpkin pie spice, vanilla, and fine grain sea salt in a food processor or blender and mix until smooth and thick.
Put this mixture into a bowl, cover it, then place it in the freezer to firm up for 20 to 30 minutes.
Once the filling has firmed up a bit, remove it from the freezer.
Line a baking sheet with parchment paper. Using a small cookie scoop or a 1 tablespoon measure, portion out balls of the filling mixture then place them on the parchment lined baking sheet.
Once you have used all of the filling, place the baking sheet in the freezer until the balls of filling are completely firm (about 1 hour).
When you are ready to finish the truffles, melt the chocolate and coconut oil together slowly over a double boiler.
Remove the filling from the freezer and working quickly, dunk each ball into the chocolate making sure to coat all sides.
Gently place the truffle back on the lined baking sheet and sprinkle the top with a bit of smoked sea salt and chopped pumpkin seeds. Repeat with the remaining truffles.
Place the baking sheet of truffles back in the freezer for 10 minutes to set the chocolate shell.

Notes

The steps of this recipe take less than 30 minutes overall, but there is a fair bit of chilling time involved regarding the filling. If you do not have coconut flour on hand, you can use an equal amount of almond flour plus a tablespoon or so of coconut oil.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.