First of all, let me apologize for not posting any recipes for like, 5 months. I've just been so busy and now that its winter break, I'd like to make it up to you with yet another pumpkin recipe!
These chocolate pumpkin balls are so soft and cakey. They could almost replace Timbits! In case you're not familiar with that term, Timbits are similar to donut holes and are a popular choice at Tim Hortons here in Canada. Of course, Timbits are loaded with sugar and grains so I haven't had one of those in a looonng time.
As you can see, I drizzled some melted chocolate chips on these little guys. It was mainly to make them look pretty, but who doesn't like chocolate on chocolate? However, these are delectable with or without the drizzle.
This recipe makes a big batch so feel free to halve it. Also, these taste BLESSED after being in the fridge (they're also less crumbly when cold).
Adapted from Pure and Simple Nourishment
- 2 cups blanched almond flour
- 1 cup coconut flour
- 1/2 cup cocoa powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground ginger
- pinch sea salt
- 2 cups pumpkin puree
- 1 cup coconut oil, melted
- 1 cup full fat coconut milk
- 1/3 cup honey
- 1 egg
- 1/2 tbsp vanilla extract
- Place the dry ingredients in a large bowl and stir to get rid of the clumps.
- Add the wet ingredients to the dry ingredients and mix well until well combined.
- Make tablespoon sized dough balls with your hands and place on a parchment lined cookie sheet.
- Bake at 350F for 18-20 minutes (outside of the truffles should be firm).
- Remove from oven and let cool on the baking sheet for at least 30 minutes before gobbling up.
- Drizzle with melted chocolate if desired and store in the fridge.
Makes 70 balls