Pumpkin Truffles Recipe

10 BALLS

To make the pumpkin puree, cut up a pumpkin and discard seeds and skin. Roast the pumpkin in the oven on 200’C with coconut oil for 45-60 mins until nicely cooked. Take out of the oven and blend it to a pulp. Place this in a sieve and let the excess water drain out for up to over an hour.
In a blender blend together 130g pumpkin puree, coconut butter, honey, vanilla extract, cinnamon and salt until well combined. Place this mixture in the fridge for around 30 minutes to cool. Then once cooled, roll the mixture into truffle sized balls and then place in the freezer for up to 1 hour to harden.
Using a glass bowl, place it over the top of a pan with 1 inch of water in the pan on medium heat. Make sure the water isn’t touching the glass bowl. Break the chocolate into the bowl and allow to melt slowly. Take off the heat once melted. Then take out your balls from the freezer and one by one coat them in the chocolate using a fork to lift out and then place on a sheet of baking paper to set. Once all of them are coated, place them back in the fridge to set fully.

PER BALL