06 Sep White Chocolate Pumpkin Truffles
These are almost TOO GOOD!! Don’t say I didn’t warn you!
Enjoy! Xo Coach Jen D
White Chocolate Pumpkin Truffles
1 cup pumpkin puree
2 tablespoons organic maple syrup
2 tablespoons gluten-free flour
3 tablespoons powdered sugar
1/2 cup almond meal
1 teaspoon cinnamon
pinch of sea salt
1/2 cup white chocolate chips
In a large bowl, combine pumpkin puree, maple syrup, flour, powdered sugar, almond meal, cinnamon, and sea salt. Stir until well combined.
Empty the mixture into a 1-gallon ziplock and refrigerate.
Set aside a plate and keep it close – you’ll use it to freeze the white chocolate cups soon!
In a double boiler, melt white chocolate chips.
Scoop white chocolate into mini muffin cups, using about 1/2 tablespoon each.
As you finish each white chocolate cup, set them on the plate and keep the plate in a safe place in the freezer.
Once the white chocolate cups have frozen, it’s time to fill them with the pumpkin mixture!
Trim a 1/2″ hole in the corner of the ziplock bag and squeeze the filling into the cups. The filling will soften from getting warm in your hands, so it helps to pause and refrigerate again halfway if necessary.
Refrigerate the truffles until you are ready to serve. Sprinkle with cinnamon to garnish, if desired.