Pumpkin Cheesecake Truffles

You better clear up the next 30 minutes of your schedule because you'll want to make these pumpkin cheesecake truffles literally right now.

They are:

• No bake

• Vegan

• Gluten-free

• Dairy-free

• Refined sugar-free

• Filled with natural protein

• Fiber-filled

I hope you enjoy these delicious pumpkin cheesecake truffles as much as I do. Follow along for more of my healthy food adventures on Instagram!

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Pumpkin Cheesecake Truffles

Yield: 32 Truffles

Prep time: 15 MinInactive time: 15 MinTotal time: 30 Min

You better clear up the next 30 minutes of your schedule because you'll want to make these pumpkin cheesecake truffles literally right now.

Ingredients

Truffles

• 1 can chickpeas, drained & rinsed
• 1 cup canned pumpkin
• 1/3 cup liquid sweetener (maple syrup, agave, or honey)
• 1/2 cup coconut flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoon cinnamon
• 1/2 teaspoon sea salt (optional but recommended)

Chocolate Coating

• 1/2 cup chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Add all of the truffle ingredients into a food processor or blender. Blend for about 60 seconds until a smooth consistency is attained.
2. Roll the batter into 1 tablespoon size balls, making about 32 truffles.
3. Set the truffles in the fridge or freezer while you prepare the coating.
4. Melt the chocolate and coconut oil in a microwave-safe bowl in about 15-second increments until a smooth consistency is attained. Stir every 15 seconds with a spoon.
5. Roll the balls into the melted chocolate & set on a parchment paper-lined baking sheet.
6. Set in the fridge for about 15 minutes to harden, then enjoy!
7. Keep these stored in the fridge for up to 5 days!

Did you make this recipe?

Tag @jazzleaf on instagram and hashtag it # jazzleafeats

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