Infused Pumpkin Pie Truffles Recipe

Directions

LEVO Prep

1. Pack LEVO Pod with a combined 2-3 tablespoon of dried flower.
2. Begin infuse cycle at 160 F for 120 minutes in combination of coconut oil and coconut butter.

Instructions

1. Place pumpkin puree and infused-coconut butter, maple syrup and pie spice in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed. Add coconut flour.
2. Process until a soft dough forms. If the dough is too sticky, add 1-2 teaspoons of additional coconut flour.
3. Roll dough between your palms to form 12 equal-sized balls.
4. Place on a plate in the freezer and allow to chill at least 30 minutes.
5. When ready to dip, place chocolate chips and coconut oil in a glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.
6. Using a fork or wooden skewer, carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides.
7. Sprinkle with chopped almonds, salt, and additional pumpkin pie spice, if desired.
8. Transfer to a parchment paper-lined baking sheet and return to the fridge until chocolate hardens.
9. Store truffles in a covered container in the fridge for up to 2 weeks.
10. For your elevated Halloween party or dessert dining at home, share what you make with #LEVOmade.