Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup dark chocolate chips (dairy-free if desired)
- Chopped nuts (optional)
Instructions
- In a food processor, combine the pumpkin puree, rolled oats, almond butter, maple syrup, vanilla extract, cinnamon, and nutmeg. Blend until smooth.
- Scoop out small portions of the mixture and roll them into balls about 1 inch in diameter.
- Place the truffles on a parchment-lined baking tray and refrigerate for at least 30 minutes to firm up.
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals until fully melted.
- Dip each chilled truffle into the melted chocolate using a fork and allow excess chocolate to drip off before returning them to the tray. Optionally sprinkle chopped nuts on top before the chocolate sets.
- Chill again for another 15-20 minutes until set.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (30g)
- Calories: 95
- Sugar: 5g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg