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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Matcha and Coconut Butter Truffles

Servings: 12

Ingredients:

• 1/2 cup softened Coconut Cream Concentrate
• 1/3 cup coconut cream (the solids from the top of full-fat coconut milk)*
• 1 1/2 tablespoons matcha tea powder
• 4 tablespoons honey
• dark chocolate and/or cocoa, for dipping and rolling

Directions:

Pour the warmed Coconut Cream Concentrate into a medium bowl along with the coconut cream (This is the solid layer on top of coconut milk. Just scoop it off and leave the liquid layer behind).

Stir until blended. Add matcha and honey, tasting and adjusting to the level of sweetness you prefer.

Refrigerate the truffle filling for 15 minutes or until it is firm enough to roll into balls. Using your hands, roll the filling into small rounds, using about a tablespoon of filling per truffle. If you are going to dust them in cocoa, do this right after rolling, and then refrigerate the truffles. (I sifted some cocoa with a little powdered stevia and used that to roll half of the truffles.) If you want to dip them into dark chocolate, refrigerate for an hour after rolling so they will be firm enough to dip.

For chocolate-dipped truffles, break up your chocolate and heat gently in a double boiler or low flame until the chocolate is completely melted. Dip the truffles into the chocolate, and then place them on waxed paper to cool.

Makes about two dozen small truffles.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Angela, Longmont, CO.

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• 1 cup almond flour*
• 1/4 cup vanilla protein powder, or additional almond flour
• 1/4 teaspoon salt
• 1/4 cup powdered whole sugar or honey (adjust to taste)
• 1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
• 1 tablespoon coconut milk** (omit if using honey or other liquid sweetener)
• 1 1/2 teaspoons vanilla extract
• 1/4 cup dark chocolate chips

Chocolate Coating:

• 2/3 cup dark chocolate chips
• 1 1/2 tablespoons coconut oil

Directions:

Mix flour, protein powder, salt, and sweetener in a bowl.

In a smaller bowl, mix all wet ingredients and pour into the dry and mix well.

Fold in the chocolate chips.

Roll into inch-sized balls and place on a plate or lined cookie sheet.

Place in the freezer for 30 minutes.

Chocolate Coating (optional):

In a double boiler or saucepan placed over simmering water, melt the chips and coconut oil.

Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to plate or cookie sheet.

Place the balls back into the freezer for the chocolate to harden, and store in the fridge or freezer.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

Submit your recipe here!