Yields 24 Servings
½ cup pumpkin purée (NOT pumpkin pie mix!)
1 ¼ tsp homemade pumpkin spice
⅛ tsp salt
¾ tsp liquid stevia (or adjusted to taste)
¾ cup oat flour (gluten-free if necessary)
¼ cup chopped dark chocolate
optional: flaky sea salt (for finishing – highly recommended!)
Place a sheet of wax paper or parchment paper on a baking tray.
In a medium bowl, stir together the pumpkin purée, pumpkin spice, salt, and liquid stevia. Add in the oat flour, stirring until just incorporated.
Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. (Rub your fingers and palms with a little neutral-tasting oil first if it sticks to them!) Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. Working with one filling sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks. Place back onto the wax paper. If using the flaky sea salt, sprinkle a small amount on the top of the dipped truffle (see Notes!). Repeat with the remaining chocolate and filling spheres. Once all 24 truffles have been coated, place them in the freezer for 5-10 minutes (or the refrigerator for 15-20 minutes) or until the chocolate has hardened. Store in the refrigerator until ready to eat.
Meal Plan Check Boxes:
Per 2 truffles: 1 Fruit
Nutritional Facts: Serving: 2 truffles: Calories: 40, Carbohydrates 6g, Protein: 1g, Fat: 1g, Saturated Fat: 0.4g, Cholesterol: 0mg, Sodium: 25mg. Sugar 1g
Adapted From: https://amyshealthybaking.com/blog/2019/09/15/healthy-pumpkin
www.pinterest.com/novaphysicianwellness Found by: Brianna Lawless, MS, RDN