When it comes to having self-control over snacks that are high in fat or sugar, I have roughly little to none. Put a plate of cookies in front of me and I'll probably eat the whole batch in a single sitting. What can I say? I have a sweet tooth. The golden rule for me is to stock my pantry with individual-size snacks, and if I'm in the mood to bake, I'll cut the recipe in half so I don't feel so bad when I eat the lot. Finding snacks or desserts that are an appropriate balance of healthy yet sweet can be challenging, but thankfully, these pumpkin-spice truffles by Krista of Frozen Bananas fit the bill.
By substituting all-purpose flour with almond flour, coconut flour, and oat flour, these truffles are on the healthier side and require no baking. Mixing in honey, pumpkin-pie spice, and pumpkin puree adds a subtle hint of sweetness — just enough to satisfy the sweet tooth.
Obviously my chocolate-coating skills aren't up to par, but practice makes perfect, right? The recipe is easy enough to double if you have people over or if you want to keep a back stock of pumpkin-spice truffles in your fridge for when snack cravings hit. Follow the instructions below for a fun, seasonal healthy treat.
- 1/3 cup gluten-free oat flour
3 tablespoons almond flour
1 tablespoon coconut flour
3 tablespoons pumpkin pure
1 tablespoon honey
1/4 teaspoon pumpkin-pie spice
1/4 cup melted dark chocolate
1/2 teaspoon olive oil
- In a mixing bowl, combine all ingredients besides the chocolate chips and olive oil. Once thoroughly mixed, roll into balls the size of one tablespoon. Place into the freezer to harden for 20 minutes.
- Mix melted chocolate with olive oil. Remove the balls from the freezer and coat each one in dark chocolate.
- Place back into the freezer to harden for an hour. Store any leftovers in an airtight container in the fridge.
- 7 truffles
- Prep Time
- 8 minutes
- Cook Time
- 1 hour 20 minutes
- Total Time
- 1 hour, 27 minutes, 59 seconds