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Halloween Pumpkin Truffles

Halloween Pumpkin Truffles

Prep Time 20 minutes
Chill Time 2 hours
Servings 24 truffles

Ingredients

Chocolate Coating

  • 4 oz 100% cocoa chocolate
  • 1 oz cacao butter

Instructions

  1. Combine pumpkin purèe, cinnamon, ginger, nutmeg, cream, cacao butter and sweetener in a medium sauce pan over medium heat. Once combined well, remove from heat and add vanilla extract, stir.

  2. Place mixture in a bowl and chill in the fridge for 1-2 hours.
  3. Cover a baking sheet in parchment paper.
  4. Using a teaspoon, form the pumpkin mixture into 24 even sized balls and line up on the baking sheet. Pop them into the freezer whilst you prepare the chocolate coating.

Chocolate Coating

  1. Using a double boiler, chocolate melter or microwave, melt the chocolate and cacao butter together.
  2. Remove the pumpkin mixture from the freezer.
  3. Drop into the chocolate, coat well and either using your fingers or a fork, scoop the ball out of the chocolate, allow excess chocolate to fall back into the bowl and pop it onto the sheet to harden. Repeat for all 24 truffles.

  4. Pop the truffles back into the freezer for 10 minutes to set.
  5. Can be stored in the fridge or freezer in an airtight container.

Recipe Notes

NUTRITIONAL INFORMATION
per serving: total carbs 1g | protein 1g | fat 11g | kcals 83

 

Sophie Laura

Hi! I'm Sophie (Easy Keto Lifestyle). I'm a Certified Nutrition Coach and I help women who struggle with their weight to radically transform their health and body, by living a simple yet delicious ketogenic lifestyle.

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