There is something that happens every year around September. It starts out innocently at first, with a few recipes here and there. And then turns into an all out rampage, with everyone trying to one-up the other for the best flavor combination one could dream up.
What am I talking about?
Pumpkin season, of course.
So when I stumbled upon this recipe for Pumpkin Truffles, I kind of knew it was going to blow up.
Turns out a lot of people were interested in the pumpkin-chocolate-y goodness.
I will admit, when I first found the recipe, I was geeked that it was dairy-free. On closer examination, it was also gluten-free, grain-free, vegan and paleo-friendly. Score!
When it came time for me to try my hand at them, I apparently didn’t read the directions too closely (I’m guess it had something to do with a screaming baby) and subbed coconut flour for the coconut butter. I also decided that it would be fun to make them into more a buckeye (chocolate peanut butter truffle) and less of a healthy snack.
With all of that in mind, I’m going to rate these bad boys at an 8 out of 10.
They are delicious, don’t get me wrong. They just weren’t what I was expecting. You know?
I plan to make another attempt at the pumpkin infused truffle-like balls. And this time, I’m going to know that coconut butter is a totally different ingredient than coconut flour. Also, I probably won’t use either. I’ll probably end up using another ingredient altogether. Because I’m crazy like that.
Chocolate Covered Pumpkin Coconut Bites
- 1 cup pumpkin puree
- 1 cup coconut flour
- 3 tbs maple syrup
- 1 tbs pumpkin pie spice
- 6 oz dairy-free chocolate chips
- 1 tbs spectrum vegetable shortening
Combine pumpkin puree, coconut flour, maple syrup and pumpkin pie spice in a large mixing bowl and combine until all ingredients incorporated.
Line a rimmed baking sheet with parchment paper.
Spoon 1-2 tbs of mixture and form into balls (I made mine about 1" diameter) and place on parchment lined baking sheet.
Transfer to refrigerator to firm up (about 5-10 minutes).
While your balls are chilling (heh), prepare your chocolate: put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)
Take the sheet of balls from the refrigerator; use a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped pumpkin mixture on top. Return to the wax paper, undipped side up.
Refrigerate for at least 1 hour before serving.
Store in the refrigerator or freezer and serve chilled.
Allergen InformationNightshade Free, Dairy Free, Gluten Free, Wheat Free, Corn Free, Soy Free, Egg Free.
Oh, and if you’re like me and always have leftover chocolate… grab whatever you have and dip! I love dipping almonds. I also think orange slices, bananas, and strawberries are excellent choices.