The flavors of fall are finally here—but we’re approaching our traditional recipes a bit differently this year. Read: We just want things to be easy. That’s where wellness enthusiast and DadaEats recipe mastermind Samah Dada’s Pumpkin Truffles come into play. They’re gluten-free, paleo, vegan, and made with only five ingredients. Bonus tip? Dada recommends adding some cinnamon or pumpkin pie spice for some extra autumnal flavor.
Servings: 10-15 truffles
Active Time: 5 minutes
Total Time: 35 minutes
2 cups Thrive Market Almond Flour, packed
1 tablespoon Thrive Market Coconut Flour
¼ cup Thrive Market Organic Pumpkin
2 tablespoons Thrive Market Maple Syrup
½ cup Thrive Market Dark Chocolate Chips
Line a baking sheet or plate with parchment paper. In a medium bowl, whisk together maple syrup and pumpkin purée until smooth. Fold in almond flour and coconut flour, and stir to combine. If you choose to add in ½ teaspoon of cinnamon or pumpkin pie spice, now is the time.
The truffle dough should resemble a thick cookie dough that holds together well. Form the dough into balls using a tablespoon. Place each truffle on your parchment-lined sheet or plate, and transfer them to the freezer to firm up while you melt the chocolate.
In a small bowl, melt dark chocolate chips with a couple of teaspoons of coconut oil. Melt in the microwave in 10-15 second increments, stirring in between, until the chocolate is melted and glossy.
Remove the truffles from the freezer and submerge each in the melted chocolate. Place back into the freezer for 20-30 minutes, until the chocolate has hardened. Remove from the freezer and enjoy. Best stored in the freezer—simply thaw for a few minutes before enjoying.
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