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Tuesday, 28 October 2014

Healthy Pumpkin Pie Truffles (SCD, Paleo, Gluten-Free, Dairy-Free)


  • Awesome rum ball-ish texture
  • Perfect mix of beautiful pumpkin and spice
  • Makes 20 truffles

Base Pumpkin Cake

1 cup pumpkin puree
1/4 cup honey
2 eggs
3 tablespoons coconut oil
1 cup almond meal
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg

-Preheat oven to 180C/365F
-Mix all ingredients together and pour into a standard cake pan
-Bake for 20 minutes then allow to cool
-When it's cooled, scrape it into a large mixing bowl or the bowl of a stand mixer and break into chunks
-Gather Truffle Ingredients (below)

Truffle Ingredients

2 tablespoons nut butter of your choice
1 tablespoon honey
1 tablespoon cocoa butter

-Melt cocoa butter in a microwave safe bowl
-Combine all truffle ingredients with cake chunks and beat with electric hand mixer or stand mixer until it forms a sort of paste
-Roll into 20 balls and freeze or refrigerate until firm



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