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