If pumpkin season is the most wonderful time of the year for you, no doubt you can't stop thinking about all the pumpkin spice treats you want to make! Add this one to your list: pumpkin protein truffles, shared by Belinda Kraemer of @beachsidekitchen. She said in the caption that they're "the perfect treat that's part Reese's, part pumpkin pie, and totally delicious." The filling is made with pumpkin puree, creamy peanut butter (although any nut butter will work), coconut flour (you can swap for oat or almond flour), protein powder, and dark chocolate. YUM! These refined-sugar-free, gluten-free truffles also offer protein and fibre. They're also delicious, so they'll satisfy your desire for a little something sweet. See the recipe below:
Pumpkin Protein Truffles
Makes 20 to 25 truffles:
- 2/3 cup pumpkin purée
- 2/3 cup creamy natural peanut butter (or other nut butter)
- 1/4 cup coconut flour (or oat or almond flour)
- Pinch of salt
- 1 scoop protein powder (use any protein powder you like the taste of; if you're plant-based, I like Orgain)
- 5 oz dark chocolate, melted (Kraemer used Evolved Dark Chocolate Chips, but I like Trader Joe's Semi-Sweet)
- Mix together pumpkin, nut butter, coconut flour, salt, and protein powder, until it has the texture of cookie dough. If it's too dry, add a little water or almond milk.
- Roll into balls (20 to 25), and place on a plate lined with parchment paper.
- Freeze for 30 minutes to firm up.
- Melt chocolate in a microwave or double boiler, being careful not to let it burn. Using a fork, dip each truffle into the chocolate to coat. Place back on the parchment-lined plate and refrigerate. Enjoy!