Pumpkin snickerdoole truffles recipe

Ingredients

• ½ cup (125 g/4.4 oz) coconut butter
• ¼ cup (55 g/2 oz) coconut oil
• ½ cup (100 g/3.5 oz) unsweetened pumpkin purée
• 2 teaspoons pumpkin pie spice
• 1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder
• 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered
• 2 heaping tablespoons (24 g/0.8 oz) coconut flour
• Pinch salt
• Few drops liquid stevia, to taste (optional)
• 1 tablespoon (14 g/0.5 oz) macadamia oil or other light-tasting oil, for shaping the truffles

• 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered
• 1½ teaspoons ground cinnamon

To make the Truffles
1. Melt the coconut butter and coconut oil in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup (235 ml) of water, over medium heat. Remove from the heat and set aside.
2. Stir in the pumpkin purée, pumpkin pie spice mix, vanilla, erythritol, coconut flour, and salt, until combined well. If you want a sweeter taste, add the stevia. Refrigerate for 30 minutes to 1 hour, or until firm enough to form truffles.
3. To shape the truffles, dip a spoon or melon baller in warm water and scoop out ten balls of the chilled mixture. Lightly coat your hands in macadamia oil. Roll the truffles between your palms to form spheres about twice the size of “standard” truffles. Coat the truffles immediately after shaping.
To make the Coating
4. In a bowl, mix together the erythritol and cinnamon. Roll the truffles in the cinnamon mixture. Refrigerate the coated truffles for at least 15 minutes to harden. Keep in the refrigerator for up to 1 week or freeze for up to 3 months.