Healthy Pumpkin Truffles Food

HEALTHY PUMPKIN TRUFFLES

Steps:

• Line a plate or small baking tray with parchment paper, then set aside. Add the almond flour or pulp, pumpkin, pitted dates, nut butter, coconut flour, and pumpkin pie spice to a food processor. Blend for 60 - 90 seconds until smooth and even, pausing to scrape the sides of the device with a spatula if necessary.
• Wet your hands, then roll the batter into 2-tablespoon-sized balls and place onto the lined baking tray. Repeat until all of the batter has been rolled. If you plan to enjoy these truffles plain, let them set in the fridge for 10 minutes to thicken. If you plan to drizzle them with chocolate, place in the freezer for 20 minutes to harden further.
• Melt the chocolate using either the microwave or double-boiler, then drizzle it over the truffles. You can also use two forks to "dunk" each truffle in the chocolate, then return it to the baking sheet to let harden completely.
• Serve as desired; leftovers will keep in the fridge for up to one week.

PUMPKIN TRUFFLES

Steps:

• In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
• On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.

SPICED PUMPKIN TRUFFLES

Steps:

• Put the graham cracker crumbs and pumpkin pie filling in a large bowl and mash together until a thick dough forms. Scoop the mixture by level tablespoons and place on a parchment-lined baking sheet. Roll each tablespoon of dough into a ball and freeze until solid, about 1 hour. Meanwhile, microwave the melting candy in 30-second intervals, stirring in between each, until melted and smooth. Dip each ball into the melted candy and place on the prepared baking sheet using two forks. Garnish each truffle with a pinch of grated nutmeg. Let stand until firm, about 30 minutes.

DARK CHOCOLATE PUMPKIN TRUFFLES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.

HEALTHY PUMPKIN TRUFFLES

Steps:

• Place a sheet of wax paper or parchment paper on a baking tray.
• In a medium bowl, stir together the pumpkin purée, pumpkin spice, salt, and liquid stevia. Add in the oat flour, stirring until just incorporated.
• Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. (Rub your fingers and palms with a little neutral-tasting oil first if it sticks to them!)
• Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you assemble your truffles! See the Notes below!)
• Working with one filling sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks. Place back onto the wax paper. If using the flaky sea salt, sprinkle a small amount on the top of the dipped truffle (see Notes!). Repeat with the remaining chocolate and filling spheres.
• Once all 24 truffles have been coated, place them in the freezer for 5-10 minutes (or the refrigerator for 15-20 minutes) or until the chocolate has hardened. Store in the refrigerator until ready to eat.

PUMPKIN SEED TRUFFLES

Steps:

• For the pumpkin seed brittle: Spray a cookie sheet or jelly roll pan and set aside.
• Cook the sugar, corn syrup and 1/2 cup water together in a heavy skillet until the mixture reaches between 223 and 234 degrees F (the thread stage) on a candy thermometer. Immediately add the butter and pumpkin seeds, stirring constantly. When the candy turns a caramel color, remove it from the heat and quickly add the baking soda, vanilla and pumpkin pie spice. Stir to combine. Pour onto the prepared cookie sheet and spread as thinly as possibly with the back of an offset spatula, using extreme caution not to get burned. Let cool completely, then break into small pieces.
• Crush half of the brittle into small pieces to be used in the truffle covering; save the remainder for eating.
• For the truffles: Melt the chocolate over a hot water bath in a double boiler, then add the butter; mix well to fully incorporate. Fold in the pumpkin puree and pumpkin flavoring. Pour into a clean container and put into the refrigerator to set up, or pour into prepared chocolate molds. If you are hand rolling truffles, let the truffle mix come to room temperature before forming into balls.
• Use a melon baller to scoop the mixture into balls, then roll them in the crushed pumpkin seed brittle to finish them off.