Pumpkin Coconut Honey Truffles
Recipe adapted from The Real Food Dietitians
This time of year, most homes around the country are filled with Halloween candy. Candy or, in this case, truffles, don't have to be filled with junk. This recipe is purely sweetened with our Angico Honey and uses all-natural ingredients.
Ingredients for the balls
- 3 tsp of Brazilian Acacia - Angico (Buy it on Amazon)
- 1.5 tbsp of coconut flour
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/4 cup coconut butter
- 1/4 cup organic pumpkin puree
- pinch of Himalayan salt
- 1/4 cup organic hazelnut butter
Ingredients for the glaze
- 5 oz. of dark chocolate
- 1/2 tsp coconut oil
Add the honey, pumpkin puree, coconut butter, hazelnut butter and cinnamon to a food processor and pulse until smooth. Add in the coconut flour a pulse a few more times. Roll the mixture into balls and place them in the fridge for about an hour.
Melt chocolate and coconut oil together. Once the balls are chilled, use a fork to dip them into the melted chocolate.
Once evenly coated, transfer them to a parchment paper and return to the fridge.
Enjoy these truffles chilled from the fridge as a Halloween treat or a quick snack this fall Holiday Season.
Remember: always use sustainably sourced honey!
It helps communities and the environment.
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