Chocolate Pumpkin Truffles

One of the markers of being a Pace (my family’s last name) is having an insatiable sweet tooth.…

One of the markers of being a Pace (my family’s last name) is having an insatiable sweet tooth. My cousin, and classically trained chef, Heather has found a way to have your cake and eat it too. By using whole, quality, nutrient-dense ingredients she creates desserts that satisfy your sweet tooth, but are high in good fats, have no refined sugar, are gluten-free and VERY satisfying. It’s an honour to finally feature one of her recipes. Check out her incredible blog here. – Alana

With pumpkin puree still available from Thanksgiving, it’s the perfect time to share a festive recipe with you. These pumpkin truffles are super easy to make but are so elegant and tasty, that you’ll be sure to amaze your guests!

Pumpkin Truffles

Pumpkin Filling

1/3 cup cooked pumpkin puree

1/3 cup melted coconut butter or coconut creme

1/4 cup coconut sugar, ground in a coffee grinder

2 tablespoons maple syrup

1 teaspoon cinnamon, or to taste

In a bowl, stir all ingredients together until evenly combined. Transfer it to the fridge to chill and firm up, at least 2 hours. Roll into balls and place them in the freezer while making the chocolate.

Chocolate

NB: You can substitute dark, store bought chocolate to make this recipe simpler. I would recommend organic, fair trade. If melting regular chocolate, see here for how-tos.

2/3 cup melted cacao butter

1/2 cup maple syrup or agave

1 cup cacao powder

Whisk together the cacao butter and sweetener in a bowl set over a pot of hot water. This is important to keep the chocolate fluid. Sift in the cacao powder and gently whisk the mixture together until smooth. Dip the truffles into the chocolate and remove them with a fork, allowing excess to drip back into the bowl. Set on a parchment paper lined tray. Let set in the fridge for a few minutes and drizzle more chocolate on top if desired. Dust with cinnamon.