Vegan & Gluten-Free Pumpkin 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. You can add some cinnamon or pumpkin pie spice as extra spicy add-ins! 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.