FOR TRUFFLES:
½ cup (125 g/4.4 oz) coconut butter
¼ cup (55 g/2 oz) coconut oil
½ cup (100 g/3.5 oz) unsweetened pumpkin purée
2 teaspoons pumpkin pie spice
1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder
2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered
2 heaping tablespoons (24 g/0.8 oz) coconut flour
Pinch salt
Few drops liquid stevia, to style
(optionally available)
1 tablespoon (14 g/0.5 oz) macadamia
oil or different light-tasting oil, for shaping
the truffles
FOR COATING:
2 tablespoons (20 g/0.7 oz) erythritol
or Swerve, powdered
1½ teaspoons floor cinnamon
Instructions:
1. To make the truffles: Soften the coconut butter and coconut oil in a double
boiler, or heat-proof bowl positioned over a small saucepan stuffed with 1 cup
(235 ml) of water, over medium warmth. Take away from the warmth and put aside.
2. Stir within the pumpkin purée, pumpkin pie spice combine, vanilla, erythritol, coconut
flour, and salt, till mixed effectively. If you’d like a sweeter style, add the stevia.
Refrigerate for half-hour to 1 hour, or till agency sufficient to type truffles.
3. To form the truffles, dip a spoon or melon baller in heat water and scoop
out ten balls of the chilled combination. Frivolously coat your palms in macadamia oil.
Roll the truffles between your palms to type spheres about twice the scale of
“customary” truffles. Coat the truffles instantly after shaping.
4. To make the coating: In a bowl, combine collectively the erythritol and cinnamon.
Roll the truffles within the cinnamon combination. Refrigerate the coated truffles for at
least quarter-hour to harden. Maintain within the fridge for as much as 1 week or freeze
for as much as 3 months.
