Pumpkin Chocolate Chip Cookie Dough Truffles
Take your pumpkin dessert game to the next level with these super easy Pumpkin Chocolate Chip Cookie Dough Truffles! You won’t be able to have just one!
Servings
121″ truffles
Servings
121″ truffles
Ingredients
for the chocolate shell
Instructions
  1. In a medium sized bowl, whisk together almond flour, coconut sugar, and pumpkin pie spice until well combined.
  2. Add nut butter and canned pumpkin to the dry mix and mix thoroughly. It will look like dry crumbles for a bit, but just keep mixing. Eventually it will work through!
  3. Fold in chocolate chips until they’re mixed throughout.
  4. Using your hands, roll the dough into 1″ balls and place on a wax paper lined plate or small baking sheet. Pop them in the freezer for 15 minutes.
  5. During the last minute or so of freezer time, prepare your melted chocolate. Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments, stirring each time.
  6. Remove your truffles from the freezer and drop them into the melted chocolate, working with one truffle at a time. Using a fork, roll it around until it’s completely covered, then remove it and place it back on the wax paper. Repeat with all truffles*
  7. Store in the fridge or freezer!
Recipe Notes
  • If you want to add extra drizzle to the truffles, wait until the initial shell is cooled, otherwise the new drizzle will just melt into the initial shell.