Pumpkin Pie Truffles

Servings: 20

Ingredients:

• 1/2 cup Coconut Cream Concentrate, warmed to liquid
• 1/2 cup  pumpkin puree
• 1/4 cup coconut oil, warmed to liquid
• 3 tablespoons honey (or to taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of salt
• 6 ounces dark chocolate, for dipping

Directions:

In a small bowl, stir together all of the ingredients but the chocolate. Taste the mixture and adjust the seasonings, if needed. Chill the filling until it is firm enough to roll into small balls.

Roll the filling into rounds for the truffle centers. This will make about twenty candies. Place the rolled truffle centers onto a plate and refrigerate again until firm.

Melt the chocolate in a double boiler or over very low heat. When the chocolate is smooth, use a fork to dip the chilled truffle centers, turning them to coat well, and then transfer the dipped truffles to waxed paper or parchment paper to cool. Let the chocolate set completely, and then they are ready to serve.

Recipe and photo submitted by Angela, Longmont, CO.

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Almond, Coconut Truffle Bites

Servings: 18
Preparation Time: 40 minutes

Ingredients:

• 1/2 cup liquified coconut oil
• 1/4 cup unsweetened cocoa
• 8 tablespoons sweetener of choice, divided
• 8 ounces cream cheese, softened
• 1 cup shredded unsweetened coconut
• 1 cup coarsely chopped almonds

Directions:

Combine coconut oil, cocoa, and sweetener in a small bowl. Leave on the counter to stay in liquid form.

In a mixing bowl, combine cream cheese, coconut, nuts, and remaining 4 tablespoons sweetener. Mix well.

Form cream cheese mixture into tablespoon-sized balls on a sheet of waxed paper or in a muffin tin; freeze for 30 minutes or until slightly hardened.

Remove from freezer and drizzle balls with chocolate.

Store in freezer; these are wonderful served cold. Makes approximately 1 1/2 dozen balls.

Recipe and photo submitted by Melissa, Tyler, TX.

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Pumpkin, Nut Butter Bars

Servings: 10–12
Preparation Time: 30 minutes

Ingredients:

For the pumpkin filling:

• 3/4 cups homemade almond butter
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1 cup pumpkin puree
• 1 1/4 teaspoon organic nutmeg
• 1/2 teaspoon organic vanilla extract
• 2 teaspoons organic ginger

For the chocolate topping:

• 1/2 cup organic raw cacao (or cocoa) powder
• 2 tablespoons maple syrup
• 1/2 cup coconut oil

Directions:

Prepare the pumpkin filling:

Put all ingredients for the pumpkin filling in a medium-sized bowl and mix until well combined and creamy.

Set aside.

Prepare the chocolate topping:

Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.

Assemble:

Fill each muffin cup 1/3 full with the chocolate topping.

Put in the freezer for approximately 15–30 minutes or until hardened, then remove from freezer.

Add pumpkin filling on top of each of the just-hardened chocolate layers to equal 2/3 full for each muffin cup.

Put back in the freezer for approximately 15–30 minutes or until hardened, then remove from freezer.

Fill the last 1/3 of each muffin cup with another layer of chocolate topping.

Put back in the freezer for approximately 15–30 minutes or until hardened.

Store in freezer until you are ready to serve.

Enjoy!

Recipe and photo submitted by Karielyn, New Orleans, LA.

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