Double Chocolate Paleo Pumpkin Truffles

Chocolate Truffle Ingredients

2 cups blanched almond flour

1 cup coconut flour

1/2 cup organic cocoa or cacao powder

1 can pumpkin puree 

1 cup coconut oil, melted 

1 cup coconut milk

1/3 cup honey or maple syrup

1 gelatin egg

1 TBSP organic vanilla extract 

1 tsp ground cinnamon

1 tsp baking soda 

1/2 tsp ground ginger

pinch sea salt 


1. Place the dry ingredients in a large bowl and stir

2. Add the wet ingredients and combine with a pastry blender or spoon (alternately you can place all the ingredients into your mix master if you have one and blend that way)

3. Preheat the oven to 350F

4. Form 1.5 inch dough balls with your hands and place on a cookie sheet

5. Bake at 350F for 18-20 minutes (outside should be firm) 

6. Remove from oven and let cool on the baking sheet for at least 30 minutes before adding white chocolate layer

White Chocolate Coating Ingredients 

1 cup coconut butter

3 TBSP honey or maple syrup (depending on how sweet you want it to be)

2 TBSP cacao butter or coconut oil

1 tsp organic vanilla extract

pinch sea salt

White Chocolate Coating Directions

1. Place a small saucepan on low heat

2. Add the ingredients to the pan and stir well while heating

3. Once melted and combined, remove from heat and poor approximately 1-2 TBSP over each truffle (still on the cookie sheet)

4. Place the cookie sheet in the fridge and let set for 30 minutes 

5. Serve and enjoy! 

NOTE: Try not to let this boil or it will alter the texture of the coating (it will become more lumpy) 

Yield: 26-28 truffles