These truffles are the perfect sweet complement to any meal, particularly a fall harvest dinner. Your guests will appreciate the nice light touch. Because these truffles are clean and healthy, you can make extra and enjoy them as snacks. Satisfy your sweet craving in a good way!

Ingredients

• 1/3 c almond butter (I like locally-made Justin’s Almond Butter)

• 1/3 c pumpkin puree (save the extra for your pumpkin pie latte!)

• 2 T coconut oil + 1 t

• 3 T pure maple syrup

• 3 t pumpkin pie spice

• ¼ t salt

• 3 T coconut flour

• ¾ c dark chocolate chips (make it a superfood and choose chips with a high % of cacao)

• Sea salt for sprinkling

Instructions

Combine almond butter, pumpkin puree, 2T coconut oil, maple syrup, pumpkin pie spice and salt in a bowl. Mix thoroughly with an electric mixer. Blend in coconut flour. Place the mixture in the refrigerator until chilled.

Melt the coconut oil over low heat in a small saucepan. Add chocolate and stir until the chocolate is melted. Remove your pumpkin mixture from the refrigerator and form golf ball size balls. Dip each one in the chocolate and generously cover the ball with chocolate. Place the balls in a parchment paper-lined container and sprinkle with sea salt. Place in the freezer until 15 minutes before serving. Serve 1-2 per plate, depending on the size of balls. If you want to embellish your dessert plate, add a scoop of your favorite vanilla flavored coconut-based ice cream. Makes 6-8 truffles.

TIP: These truffles can be made up to a week ahead of time! Leave them in the freezer until 30 minutes before serving.