5-INGREDIENT PUMPKIN PIE TRUFFLES!

Prepare a baking sheet or plate with lined parchment paper. In a medium bowl, whisk together maple syrup and pumpkin purée until smooth. Fold in almond flour and coconut flour, and stir to combine. Add 1/2 - 1 tsp of cinnamon or pumpkin pie spice, depending on your love for spice! The truffle dough should resemble a thick cookie dough that holds together well! Form the dough into truffles using 1 tablespoon amounts each. Place each truffle on your parchment-lined sheet or plate, and transfer them to the freezer to firm up while you melt the chocolate. 

In a small bowl, melt dark chocolate chips with a couple teaspoons of coconut oil. Melt in the microwave in 10-15 second increments, stirring in between, until the chocolate is melted and glossy. 

Remove the truffles from the freezer, and submerge each in the melted chocolate (or, alternatively do a nice drizzle - whatever you prefer!) Once you’ve coated each truffle in the melted chocolate, option to sprinkle with a bit of flaky sea salt. Place back into the freezer for 20-30 minutes, until the chocolate has hardened. Remove from freezer and enjoy. Best stored in freezer - thaw for a few minutes before enjoying.