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.
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.