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This pumpkin recipe is anything but basic. Staring our newest addition to the Broma family, Pumpkin Spice. These truffles are quick and easy to make with whole ingredients, complete plant protein, and nothing artificial.
Ingredients:
1/4 c. Broma Pumpkin Spice
1/4 c. Pumpkin Puree
3 Tbsp Almond Flour
3 Tbsp Coconut Flour
2 Tbsp Coconut Sugar
1/4 c. Pumpkin Puree
3 Tbsp Almond Flour
3 Tbsp Coconut Flour
2 Tbsp Coconut Sugar
1 Tsp Vanilla Extract
1/8 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
1/3 Cup Dark Chocolate, melted
1 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
1/3 Cup Dark Chocolate, melted
Directions:
Place all ingredients into a bowl and mix until a dough forms. Separate the dough into even-sized balls (using a teaspoon) and place them onto a tray. Pop into the freezer to chill for 20 minutes. Meanwhile, melt the chocolate. Remove balls from the freezer and dip each one into the chocolate until completely coated. Once all the balls are covered, sprinkle with cinnamon and return to the freezer until chocolate hardens.