Made with a mix of cinnamon, nutmeg and ginger, these dark chocolate truffles are perfect for the enjoying over the holidays!

Recipe makes around 32 truffles.

Time commitment

Prep – 25 minutes + resting time

Bake time – 45 minutes

Ingredients

1 ½ cups pumpkin puree (canned works best)

½ cup coconut oil, melted

2 eggs

½ cup coconut flour, sifted

¾ cup raw honey

1 Tbsp. cinnamon

2 tsp. ground ginger

½ tsp. nutmeg

½ – 1 cup dark chocolate chips (or some dark chocolate chopped into small chunks)

Coating

1 cup dark chocolate chips or 200g or so dark chocolate

1 Tbsp. coconut oil

Kitchen Utensils

Measuring cups and spoons

Spoon and bowl

Double boiler (or microwave)

Parchment paper

Baking tray

8×8 baking pan

Directions

1. Preheat oven to 350F.
2. Grease an 8×8 baking pan with some extra coconut oil.
3. Mix all the ingredients except for the coconut sugar together in a large bowl until well combined.
4. Pour mixture into prepared pan.
5. Bake for 45 minutes or until a toothpick comes out clean.
6. Let cool completely.
7. Using a teaspoon, portion out truffles and roll into balls.
8. Place on a parchment lined baking tray and refrigerate until firm and cold.
9. Melt ingredients for coating together in a bowl (using the microwave or a double boiler).
10. Using 2 forks coat each ball in the melted chocolate and replace on parchment to set.
11. Refrigerate until totally set.
12. Store in refrigerator.

Enjoy!

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