• Ashley Smith

no bake pumpkin truffle bites

Have you found yourself left with a half used can of pumpkin puree now that the holidays are over? if you're like me you can't get yourself to throw it away so you stick it in the fridge hoping you will use within the next 7 days. truth is, most times I miss the freshness window and end up throwing it out. but this time... this time, I have a plan.


its no secret that there is nothing I like more than a no bake dessert!! like, where do I sign up!? and these no bake pumpkin truffles do not disappoint. They are perfectly sweet with just the right touch of pumpkin. These lightly sweet little treats are gluten-free and contain no added refined sugar. #score

I'm a huge fan of them and I hope you are too!



This quick recipe starts with adding all the 'wet' ingredients into a large mixing bowl. this includes adding the peanut butter, maple syrup, pumpkin puree and vanilla extract together in the bowl. make sure to mix thoroughly.


next add the 'dry' ingredients to the mixture. this will be the coconut flour, pumpkin pie spice and salt. Stir til well combined.

And lastly, add your choice of chocolate chips to the dough. I like to use mini chocolate chips. start by adding a 1/4 cup to dough. blend evenly. place the dough into the fridge to chill for 10 -30 minutes before covering in chocolate.


while the dough is chilling, prepare the ingredients for the melted chocolate used for dipping. I like to add about a tablespoon of coconut oil to the chocolate chips for better consistency with melting. melt the chocolate in 30 second increments so as not to burn it. you can do this in the microwave or stove top. if using the stovetop be sure to keep on eye on it and keep stirring.


prep your space for the last step. the 'dip 'n' chill' ... I just made that up. ya know, like netlike and chill but with treats... no?? whatever ... moving on! prepare a parchment lined baking sheet to place the chocolate dipped truffles onto. once the dough is done chilling, take out of fridge and roll into 2" sized balls.


using a spoon, place dough balls into the melted chocolate. rotate using spoon to ensure complete coverage and then carefully scoop out and place on parchment paper. repeat this step until all the truffles are dipped in the chocolate.

lightly sprinkle sea salt on top of each truffle.


Take the baking sheet and place in the fridge or freezer to harden.


now patiently wait... and trust me, they are worth the wait.


store these pumpkin truffles in the fridge for a sweet treat on the go...

and try not to eat them all at once!


happy ( No ) baking friends,

Ashley



seeing as this is my first recipe post, I have a bit of a learning curve for these recipe cards. you should be able to save the recipe card in your photos for future reference. but I will keep working on my end :)


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