Chocolate Pumpkin Spice Bonbons
Need a healthy holiday treat that tastes decadent but contains no refined sugar, no dairy, and no gluten? Then these Chocolate Pumpkin Spice Bonbons are the dessert for you! They’re easy to make, and even easier to eat. You can even prepare them ahead of time and store them in the freezer so you do not have too much to do last minute!
Makes 14-16 truffles
¼ cup almond butter
½ cup pumpkin puree
1 ½ tsp pumpkin pie spice
3 tbsp maple syrup
¼ cup coconut flour
1 tsp vanilla
Pinch of salt
1 cup Enjoy Life dark chocolate chips
2 tsp coconut oil
Mix together the almond butter, pumpkin puree, pumpkin pie spice, maple syrup, coconut flour, vanilla, and salt in a large mixing bowl until combined.
Line a large plate or baking tray with parchment paper.
Roll the dough into bite-sized balls (a little less than a tablespoon). You can make many small truffles, or about 12-14 larger ones.
Place in the freezer for 10 minutes, until firm.
Melt the chocolate chips and coconut oil in a pan or a double boiler, mixing frequently so the chocolate doesn’t burn.
Once the dough is hard, remove it from the freezer and dip each bonbon in the chocolate, coating each piece thickly with chocolate. Place them back on the tray after they are sufficiently covered.
Sprinkle additional pumpkin pie spice on top, for garnish.
Place the tray back in the freezer, for at least an hour. The bonbons can be stored in the freezer, and left out about 5-10 minutes before eating, or in the refrigerator for a softer center.
Recipe adapted from EatingEvolved.com