Pumpkin Truffles are a wonderful fall dessert. Pairing the creamy pumpkin puree centers with the outer white chocolate coating is a match made in tastebud heaven.
Microwave the sugar-free white chocolate chips for 20 seconds. Stir. If they aren't completely melted microwave at 10 seconds intervals. When they are about 75% melted just stir until they are completely melted.
Mix together the almond flour, pumpkin, sweetener, vanilla, and pumpkin spice. Form into 2 balls with your hands. Cover each ball with white chocolate. Pop into the freezer for a minute to set the chocolate.
Garnish with a sprinkle of cinnamon and a drizzle of melted chocolate, if desired.
Large Batch:
Microwave the sugar-free white chocolate chips for 30 seconds. Stir. If they aren't completely melted microwave at 15 seconds intervals, stirring after each. When they are about 75% melted just stir until they are completely melted.
Mix together the almond flour, pumpkin, sweetener, vanilla, and pumpkin spice. Form into 12 balls with your hands. Cover each ball with white chocolate. Place in the fridge or freezer for a few minutes to set the chocolate.
Garnish with a sprinkle of cinnmon and a drizzle of melted chocolate, if desired.
Notes
Nutrition: The nutrition facts are for 1 truffle. There are 2.7 NET carbs in each truffle. Substitutions: swap out the ChocZero white chocolate chips for milk, semisweet, or dark chocolate.To Store: keep in an airtight container in the fridge for up to five days. To Freeze: store in a freezer bag or container for up to two months. Thaw in the fridge or eat frozen.Notes on Sweeteners: