Ingredients
Scale
- ½ cup (122g) pumpkin purée (NOT pumpkin pie mix!)
- 1 ¼ tsp homemade pumpkin spice (see Notes!)
- ⅛ tsp salt
- ¾ tsp liquid stevia (or adjusted to taste)
- ¾ cup (90g) oat flour (gluten free if necessary)
- ¼ cup (54g) roughly chopped dark chocolate
- optional: flaky sea salt (for finishing)
Instructions
- Place a sheet of wax paper or parchment paper on a baking tray.
- In a medium bowl, stir together the pumpkin purée, pumpkin spice, salt, and liquid stevia.
- Add in the oat flour, stirring until just incorporated.
- Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the baking sheet.
- Place the dark chocolate in a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Repeat in 10-second intervals until melted.
- Dip each truffle in the melted chocolate using two forks, letting excess drip off.
- Sprinkle with flaky sea salt if desired.
- Freeze for 5-10 minutes or refrigerate for 15-20 minutes until chocolate hardens.
Notes
- Use pure pumpkin purée, not pumpkin pie mix.
- Keep melted chocolate warm for easy dipping.
- Store truffles in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 truffle
- Calories: 45
- Sugar: 2g
- Sodium: 20mg
- Fat: 1.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg