Truffles are my ultimate indulgence. But as with all good things, sadly I can’t eat them every day. Sorry truffles, it’s you not me.
However, I feel like I’d be cheating these pumpkin truffles if I portray them as ‘healthy trufffles’ because they’re so much more than that. These are good in their own right. No qualifications needed.
It is a little tricky to get the chocolate coated on them, but it gets easier with practice and who cares if they look a little rustic.
I tend to use a combination of a fork and a teaspoon in either hand to move them around and fish them out.
If you’re really concerned with the coating, once they’ve hardened, melt a little more chocolate and fill in the gaps with a teaspoon. It’s sometimes easier to smooth them over when they’ve set.
No refined sugar, low calorie, nutritious truffles.
- 250 grams Pumpkin Puree
- 40 grams Coconut Oil (or coconut butter)
- 10 grams Coconut Flour
- 1 bar Dark Chocolate (I use chocologic no-added sugar dark chocolate or Ombar)
Melt the coconut oil or butter until it is liquid.
Add it to the pumpkin purée.
Make sure it is thoroughly mixed and then add the coconut flour.
Cover the bowl and and leave the mixture in the refrigerator for a few hours, preferably overnight.
When the mixture has firmed, roll small balls and place on a tray.
Meltchocolate in a ban marie and whilst it is still on the heat (to keep it runny) dip each ball in and roll it around until coated.
Place the coated balls onto a tray to be placed back into the refrigerator to set.
Optional – dust with cacao powder to finish.