Pumpkin Pie Cheesecake Truffles
Quick Notes:
Prep time: 10 mins
Cooking Time: 1 hour + freezing time
Makes: 18
Allergens: GF / DF
Ingredients:
crushed Simple Mills Crunchy Cinnamon Cookies
3/4 cup ground pecans
1 tablespoon coconut sugar
1/4 cup coconut oil, melted
4 oz Kite Hill dairy-free cream cheese
1/2 can pumpkin purée
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
Pinch sea salt
1 (9 oz) packet of Hu gems, or dark chocolate
1 tablespoon coconut oil
How to make the truffles:
Line a large baking tray with parchment paper. In a small bowl, combine crushed cookies, ground pecans, coconut sugar, and melted coconut oil. Set aside.
In a large bowl, beat cream cheese until fluffy, add pumpkin puree, maple syrup, pie spice, ground ginger, and salt, beat until combined. Mix in cookie crumb mixture.
Refrigerate the mixture for 10-15 minutes (to make it easier to scoop into balls).
Scoop mixture into tablespoon-sized balls and place onto the prepared baking tray.
Place in the freezer until solid, about 40 minutes.
Roll chilled balls between your palms and chill for an additional 5 minutes.
Fill a medium saucepan with water and bring to a gentle simmer. Combine the dark chocolate gems and coconut oil into a small heatproof bowl, place on top of the saucepan stirring until the chocolate is melted.
Dip chilled truffles into the melted chocolate to coat, and place onto a baking tray.
Refrigerate for at least an hour (or overnight), until ready to serve.
Notes: Store in an airtight container in the freezer for up to two weeks. Remove from the freezer 5-10 minutes prior to serving.
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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A yummy, dessert-y snack that can be stored in the fridge for your week-long enjoyment!
