Vegan Pumpkin Truffles
Here's a recent recipe that I wrote for Vivapura's blog. Today is Canadian Thanksgiving. A time to truly give thanks for all the blessings in our lives. There is much to be grateful for. And since American thanksgiving is just around the corner, its the perfect time to share a festive recipe with you. These pumpkin truffles are super easy to make but are so elegant and tasty, that you'll be sure to amaze your guests.
These are a great option if you have a nut allergy since they're nut free.
1/2 cup cooked pumpkin puree*
1/3 cup + 1 tablespoon melted coconut butter
2 tablespoons melted coconut oil
3 1/2 tablespoons coconut sugar, ground in a coffee grinder
1 tablespoon maple syrup
1 teaspoon cinnamon, or to taste
In a bowl, stir all ingredients together until evenly combined. Transfer it to the fridge to chill and firm up, at least 2 hours. Roll into balls and place them in the freezer while making the chocolate.
*Make sure the pumpkin is room temperature and not chilled.
2/3 cup melted cacao butter
1/2 cup maple syrup or agave
1 cup cacao powder
Whisk together the cacao butter and sweetener in a bowl set over a pot of hot water. This is important to keep the chocolate fluid. Sift in the cacao powder and gently whisk the mixture together until smooth. Dip the truffles into the chocolate and remove them with a fork, allowing excess to drip back into the bowl. Set on a parchment paper lined tray. Let set in the fridge for a few minutes and drizzle more chocolate on top if desired. Dust with cinnamon.