Salted Caramel Pumpkin Truffles

DETAILS:

  • 15 minutes prep-time
  • Makes 6 truffles

DIETS & ALLERGENS

Gluten Free, Paleo Friendly, Pescatarian, Vegan, Vegetarian

Ingredients

2 tablespoons creamy peanut butter
3 tablespoons maple syrup
1 tablespoon melted coconut oil
2 tablespoons pumpkin puree
3 scoop beeya seed cycling blend

Click here to get the beeya seed cycling blend.  Use code PERIOD for $5 off.

2 tablespoons vanilla protein powder
0.50 teaspoon pumpkin pie spice
0.50 cup dark chocolate

melted

1 dash sea salt

for sprinkling

Instructions

STEP

1

Prepare Pumpkin Filling: In a bowl, mix together peanut butter, maple syrup, melted coconut oil, and pumpkin purée until smooth. Add the beeya seed cycling blend, pumpkin pie spice, and vanilla protein powder, stirring until well combined. Transfer to the freezer and chill for 15-20 minutes to firm up.

STEP

2

Form Truffles: Scoop out small portions of the filling and roll into 6 balls. Place on a parchment-lined plate or tray.

STEP

3

Dip in Chocolate: Melt the dark chocolate, then dip each truffle in the chocolate to coat. Place back on the parchment-lined tray and sprinkle with a pinch of sea salt.

STEP

4

Chill & Set: Refrigerate the truffles for 20 minutes, or until the chocolate is set. Enjoy your salted caramel pumpkin truffles! Store any extras in the fridge for up to a week or the freezer for a month.

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