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Pumpkin, Coconut, & Cacao Butter Truffles

Pumpkin, Coconut Cacao Butter Truffles on a plate with pumpkins in the background| Wildlyorganic.com
Pumpkin, Coconut, & Cacao Butter Truffles
Something about October screams for pumpkin and candy. These Pumpkin, Coconut, & Cacao Butter Truffles are bite-size balls of delicious fall flavor that are not awfully unhealthy.
    Servings36 small truffles
    Ingredients
    Pumpkin Coconut Truffles
    Chocolate Coating
    Instructions
    For The Pumpkin Center:
    1. In the top of a double boiler, melt the cacao butter.
    2. In a small bowl, mix together the pumpkin puree, shredded coconut, melted cacoa butter, and powdered sugar. Stir until completely combined.
    3. Place the bowl in the freezer and let sit 15 minutes to solidify slightly.
    4. Line a cookie sheet with parchment paper. Remove the bowl from the freezer. Shape the mixture into small balls by rolling between the palms. Place these balls on the lined cookie sheet. Put back in the freezer for at least 30 minutes or longer if you need to step away.
    For The Chocolate Coating:
    1. In the top of a double boiler, melt the cacao butter. Remove from heat.
    2. Stir the honey and cacao powder into the melted cacao butter.
    Assemble The Truffles
    1. Using a spoon, roll the frozen pumpkin centers in the melted chocolate.
    2. Place the chocolate covered balls back on the parchment lined cookie sheet.
    3. When all the balls are covered in chocolate place back in the freezer for another 15 minutes.
    4. If necessary, reheat the remaining chocolate mixture over the double boiler so that it is liquified. Remove the truffles from the freezer and roll the truffles in the chocolate once more. Place the truffle back in the freezer.
    5. Keep the truffles in the freezer for up to 1 month or refrigerate for up to a week.

    The post Pumpkin, Coconut, & Cacao Butter Truffles appeared first on Wildly Organic.


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