Infused Pumpkin Pie Truffles Recipe

Name: Infused Pumpkin Pie Truffles Recipe
Prep time: 2 h
Total time: 2 h
Yield: 1
Ingredients: ¼ cup almond butter (unsalted); ¼ cup pumpkin puree; ¼ cup coconut butter, melted; 2 teaspoon maple syrup; ¾ teaspoon pumpkin pie spice; Pinch of sea salt; 1 tablespoon coconut flour; 1 cup (about 6 ounces) dark chocolate chips; 2-3 tablespoons of dried flower; ¼ teaspoon coconut oil; Chopped or sliced almonds, coarse or flaked sea salt and/or pumpkin pie spice for garnish

Here at Team LĒVO, we love anything pumpkin-spiced and covered in dark chocolate. When we stumbled upon this easy pumpkin pie truffles recipe, we couldn’t resist adding a #LĒVOmade twist. Before you get ready to make this infused treat, don’t forget to add a dash of salt as the final touch to complement the crunch. Try our infused pumpkin pie truffles recipe below.

Infused Pumpkin Pie Truffles Recipe

Rated 4 stars by 4 users

Servings

1 serving

Prep Time

2 hours

Cook Time

30-45

Author:

LĒVO

By replacing the chocolate and heavy-cream ganache usually found in traditional truffles, this pumpkin filling is entirely plant-based! Try our infused pumpkin pie truffles recipe.

Image of Infused Pumpkin Pie Truffles Recipe

Ingredients

¼ cup almond butter (unsalted)
¼ cup pumpkin puree
¼ cup coconut butter, melted
2 teaspoon maple syrup
¾ teaspoon pumpkin pie spice
Pinch of sea salt
1 tablespoon coconut flour
1 cup (about 6 ounces) dark chocolate chips
2-3 tablespoons of dried flower
¼ teaspoon coconut oil
Chopped or sliced almonds, coarse or flaked sea salt and/or pumpkin pie spice for garnish

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Directions

LEVO Prep

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

Instructions

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.
Process until a soft dough forms. If the dough is too sticky, add 1-2 teaspoons of additional coconut flour.
Roll dough between your palms to form 12 equal-sized balls.
Place on a plate in the freezer and allow to chill at least 30 minutes.
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.
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.
Sprinkle with chopped almonds, salt, and additional pumpkin pie spice, if desired.
Transfer to a parchment paper-lined baking sheet and return to the fridge until chocolate hardens.
Store truffles in a covered container in the fridge for up to 2 weeks.
For your elevated Halloween party or dessert dining at home, share what you make with #LEVOmade.