In honor of it being Thanksgiving, I had to make something pumpkin-y! I decided to give these vegan pumpkin bites a try.
Appearance: I am a fan of how small these are, things that are bite-size always seem cuter to me. They appear just like a regular truffle, nothing about them seems different.
Texture: Again, just what you would expect from a truffle—the center is smooth and creamy and the chocolate provides a hard outer shell.
Flavor: **You must be a big pumpkin fan to like these** If you don’t like pumpkin this would not be the recipe for you, even I found the pumpkin flavor a little strong.
End Results: This is both a vegan and gluten free alternative to pumpkin pie! Plus each bite only has 7 grams of sugar (the average pumpkin pie has at least 25 grams of sugar/ slice.) I might play around with the recipe to tone down the pumpkin flavor, but I did really enjoy the pumpkin and chocolate combo.
Recipe: (Adapted from http://mywholefoodlife.com/2014/09/14/pumpkintruffles/#ycWj3uA8eX1AQRMK.99)
For the pumpkin:
1 ½ cups pumpkin puree (or 1 can pumpkin)
¾ cup coconut butter
2 T maple syrup
1 1/2 tsp cinnamon
1/4 tsp nutmeg
For the chocolate coating:
1 1/2 cups dark chocolate chips
1/4 cup unsweetened almond milk
1) Combine all ingredients for the pumpkin filling in a blender and pulse until smooth.
2) Scoop 1 tablespoon balls onto parchment paper and place into the freezer to allow the pumpkin to firm up.
3) While the balls are chilling begin to make the chocolate coating in a double boiler. Once chocolate is ready remove the pumpkin balls from the freezer and coat. Place finished truffles back onto the parchment paper and allow to sit in the refrigerator until ready to enjoy.