Salted Caramel Pumpkin Truffles
DETAILS:
- 15 minutes prep-time
- Makes 6 truffles
DIETS & ALLERGENS
Ingredients
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.