Vegan Pumpkin Truffles

Serves 10 | Prep time: 10 mins | Cooking time: 30 mins

INGREDIENTS

• 1/2 cup pumpkin puree (120 g)
• 6 tablespoons coconut flour (35 g)
• 1/3 cup maple syrup (75 g)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1 cup chocolate chips or chopped dark chocolate (150 g)

METHOD

1. Line a plate or baking tray with parchment paper and set aside.
2. Add everything except the chocolate to a bowl and mix well until it forms a mouldable dough. Let the mixture sit for a few minutes to allow the coconut flour to absorb the moisture.
3. Divide the dough into 10 pieces and then roll each piece into a ball and place on the prepared tray or plate.
4. Melt the chocolate chips or chopped dark chocolate in the microwave or in a double boiler until completely smooth. If using a microwave, stirring every 15-20 seconds until melted.
5. Use a fork to roll each ball in the melted chocolate until fully coated and then place back on the parchment paper. If desired, sprinkle with a little coarse sea salt (if adding extra chocolate drizzle after, wait and sprinkle with sea salt then).
6. Allow to set in the fridge for at least 20-30 minutes until the chocolate is hardened.
7. Optional: For a pretty effect, drizzle the balls with additional melted chocolate and a sprinkle with coarse sea salt and set in the fridge for another 15 minutes. Enjoy!