No baking necessary! As a busy mom, that's music to my ears. Not to mention, these treats are going to trick my kiddos because they're healthy, but don't look healthy! Pumpkin adds a good dose of beta-carotene and coconut butter is high in fat which supports stable blood sugar levels.

Makes 10-16 pumpkin truffles

I N G R E D I E N T S

¼ cup pumpkin puree

6 tbsp coconut butter, melted completely. I love the Dastony coconut butter! My kids eat it off the spoon. 

2 tbsp pure maple syrup

¼ tsp pure vanilla extract

1/8 tsp cinnamon

tiny pinch salt

If not coating in chocolate, add stevia to taste OR 1 additional tbsp both pure maple syrup and coconut butter

Chocolate Coating (optional)

Virgin coconut oil

Cacao powder

Pure maple syrup

D I R E C T I O N S

Make sure no ingredients are cold. In a bowl, stir together the first 6 ingredients (and 7th ingredient, if not coating in chocolate) until completely smooth. Refrigerate half an hour or until firm enough to roll into balls with your hands or a mini cookie scoop. If you coat them in chocolate, either dip in melted chocolate OR mix together equal parts virgin coconut oil, cacao powder, and pure maple syrup until a thin sauce forms. Dip pumpkin balls into the chocolate sauce, then immediately set in the freezer to harden. Leftover balls should be stored in the fridge or freezer.

Recipe courtesy of Chocolate Covered Katie