Pumpkin Espresso Truffles

I’m not going to lie and say I’m not one of those people who is ready to bust out the fall decorations as soon as September rolls around or that I don’t love a good pumpkin spice latte. These pumpkin espresso truffles are a combination of all of my favorite things…chocolate, espresso and pumpkin!

Yields : About 15 truffles

Ingredients

2/3 cup pumpkin puree

2 teaspoons pumpkin pie spice

5 tablespoons of almond flour

2 teaspoons of espresso powder

5 tablespoons maple syrup

1/2 cup almond or peanut butter

1 cup of melted semi-sweet or dark chocolate

sea salt for garnish

Directions

In a bowl, combine pumpkin puree, pumpkin pie spice, flour, espresso powder, maple syrup and almond or peanut butter

Once the mixture is well combined, line a baking sheet with parchment paper

Next, take a spoonful and roll it into a ball, continue to do this until all of the mixture has been rolled into bite sized truffles

Place the baking sheet in the freezer for 20 minutes

While the truffles are in the freezer, melt 1 cup of chocolate

Take the truffles out of the freezer and roll them in the melted chocolate and place them back on the baking sheet

Top all of the truffles with a sprinkle of sea salt and freeze for 15-20 minutes or until you’re ready to serve

Buon appetito!