Pumpkin Spice Chocolate Chip Cookie Dough Truffles

Perfect as a holiday dessert or snack, you’ll want to keep a constant stock of these Pumpkin Spice Chocolate Chip Cookie Dough Truffles around! Even better, they’re vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, optionally nut-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.

Ingredients: 

For Filling
  • 1/4 cup unsweetened pumpkin purée
  • 1/2 cup natural smooth cashew butter
  • 2 tbsp coconut flour
  • 2 tbsp grain free protein powder (plain or vanilla) 
  • 2 tbsp Sweet Health Xylitol, ground to a powder in a coffee grinder
  • 2 tsp yacon syrup (optional) 
  • 1-2 tbsp NuStevia Pumpkin Spice Syrup, to taste
  • pinch of fine sea salt
  • 5 tbsp sugar free chocolate chips
For Chocolate Coating
  • 6 tbsp cacao butter, grated
  • 2 tbsp virgin coconut oil
  • 6 tbsp raw cacao powder
  • pinch of fine sea salt
  • 3/4 tsp Vanilla NuStevia 

Instructions: 

Make the filling
  • Place all ingredients except chocolate chips in a small food processor and process until creamy. Add chips by hand and stir but don’t process again.
  • Using a small ice cream scoop or tablespoon, place mounds of the dough on a parchment-lined cookie sheet or large plate. Freeze until the dough is firm enough to shape into balls with your hands, about 30 minutes. Return to the freezer and allow to harden completely, at least 4 hours or overnight.
Make the chocolate coating
  • Place a metal or glass bowl over a pot that contains about one inch (2.5 cm) simmering water. The bottom of the bowl should not touch the water.
  • Add coating ingredients to the bowl and stir constantly until everything is melted and smooth. Remove the bowl from the heat.

Coat the truffles
  • Using a fork, dip each truffle into the chocolate coating and roll it around to cover. Use the fork to scoop it out, then tap the fork over the edge of the bowl so any excess coating drips back into the bowl. Slide the truffle off the fork and back onto the parchment-lined plate. The coating may begin to harden up very quickly.
  • Once all the truffles are coated, return them to the freezer to ensure the coating hardens up (you might like to coat them in batches, returning coated truffles to the freezer each time).
  • After the coating has hardened, you can dip the truffles a second time in the chocolate so that you have a nice, thick chocolate coating on each. Use any leftover chocolate to drizzle over the tops of the truffles and create decorative swirls or zig-zags.
  • Store truffles in the refrigerator until ready to serve. They should be cold but not frozen. Makes 12-16 truffles.

Recipe by: Ricki Heller 

Products used in this recipe