Pumpkin Almond Butter Truffles
½ cup coconut butter*
¼ cup almond butter
¾ cup pureed pumpkin
1 teaspoon pumpkin pie spice**
Small pinch of Himalayan sea salt
2 tablespoons pure maple syrup
300 gram 85% dark chocolate, chopped into small pieces
Before starting, place mold of choice in the refrigerator (this speeds up the process a bit!)
To make the cold filling, thoroughly combine all ingredients, except chocolate, in a medium bowl and set in the fridge.
Melt the chocolate, using a double boiler***
At this point you have 2 options:
Hard Shell Truffles
Using a tablespoon, form small balls with the filling.
Place balls on a parchment-lined baking sheet.
Let set in the refrigerator for 20 minutes.
Take cold filling and gently dunk them into warm, melted chocolate, using 2 forks.
Place back on the baking sheet, and refrigerate for 30 minutes. Enjoy!
Using a mold of choice, fill each form with melted chocolate.
Immediately turn tray over and allow all excess melted chocolate to pour back into the bowl. All you want is a coating of chocolate left.
Wipe all excess chocolate off the top of your mold and place it in the refrigerator.
Place filling into a piping bag.
Once the chocolate in the mold is set and hardened, pipe in a small amount of filling.
Smooth out the filling, and coat it with another layer of melted chocolate.
Once the top of the mold has been wiped of excess chocolate, place into the refrigerator again for 30 minutes, or until hard.
Once hardened, pop chocolates out of their mold and get ready to enjoy a delicious whole foods brain-boosting Halloween treat!
*Coconut butter can be an expensive ingredient, but can easily be made at home. See NeuroTrition’s simple tip for making your own coconut butter here.
**A blend of equal parts cinnamon, nutmeg, clove and ginger.
***Made using a glass bowl over a pot of simmering water (make sure the bottom bowl does not touch the water).
Recipe provided by NeuroTrition: Building happy brains.