If you are looking for some healthy homemade Halloween treats then these pumpkin spice truffles would be perfect. Covered in a thick layer of chocolate and filled with a sweet pumpkin truffle they really are delicious. Not only that, they are lots of fun to make (the kids will love to get involved with this) and are free-from dairy, gluten and refined sugar making them suitable for almost all diets.
Takes: 3 hours
Makes: 12-14 truffles
FOR THE FILLING
1/2 cup CHOC Chick cacao butter approx 56 beans
1/2 cup pumpkin puree
1/2 cup fine almond flour
1/4 cup coconut sugar
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp all spice
FOR THE CHOCOLATE
1 cup CHOC Chick cacao butter approx 112 beans
1/2 cup CHOC Chick cacao powder
1/4 cup maple syrup
1 tsp vanilla
1 pinch salt
FOR THE TOPPING2 tbsp crushed almonds
- Heat several inches of water in a small pan; cover the top with a glass bowl and melt the cacao butter in with the pumpkin puree, coconut sugar, maple syrup and spices. Stir well until combined.
- Once the cacao butter has melted remove from the heat and stir in the almond flour.
- Place in the fridge for a 1-2 hours to harden.
- Using a tablespoon, roll the mixture into balls between your hands (approx. 20g each) and place onto a lined baking tray. Place into the freezer for 30 minutes.
- While the balls are in the freezer start making the chocolate.
- Melt the cacao butter, and stir in the rest of the ingredients until you have a smooth chocolate.
- Using a tablespoon, dip each of the balls into the chocolate until they are fully covered and place back onto the lined tray. Return to the freezer to let the chocolate set. Once set repeat this process one to two more times, depending on how thick you would like the chocolate to be.
- On the final coating of chocolate sprinkle a little crushed almonds on top of each truffle.