Pumpkin Protein Truffles

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

2/3 cup pumpkin, canned or fresh baked
2/3 cup nut butter
2/3 cup protein powder
1/3 cup maple syrup
1/4 teaspoon salt
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt 

Makes 24 truffles

Having trouble finding the ingredients or tools to make this recipe?
Find my recommendations here

Instructions

1. Using a food processor or and blender, add pumpkin, nut butter, protein powder, maple syrup and salt. Pulse until well blended.
2. Chill in refrigerator for 30 minutes. Then roll mixture into 2-tablespoon-sized balls with your hands, pressing firmly to shape. Repeat with remaining mixture for about 24 truffles. Move truffle balls to the freezer for 30 minutes.
3. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Remove, stir to combine into a glossy, smooth chocolate coating.
4. Remove balls from freezer. Using a toothpick inserted into each ball, dip them into melted chocolate. Place chocolate covered truffles onto parchment paper. Sprinkle large crystal salt on tops before chocolate sets.
5. Store in freezer for up to 2 months or refrigerate for up to one week.

Photos by Brian Byllesby

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!