Pumpkin Spice Almond Butter Truffles
Pumpkin Spice Almond Butter Truffles


8 Emmy’s Organics Pumpkin Spice Coconut Cookies (set 1 cookie aside for the truffle topping!)
2 TB creamy almond butter
2 TB pumpkin purée
1/4 cup almond flour
1/2 tsp cinnamon
1/2 cup dark chocolate chips
Optional: 1 extra cookie for topping
by @laurenslovelykitchen


1.1. In a food processor, add cookies, almond butter, pumpkin purée, almond flour and cinnamon. Blend until thoroughly combined.
2.2. Roll dough into 8 equal-sized balls. Place balls on a plate lined with parchment paper.
3.3. Refrigerate 30 minutes to set.
4.4. Melt chocolate chips in a saucepan over low heat or in the microwave until smooth and creamy.
5.5. Remove the truffles from the fridge, coat truffles in melted chocolate and set back on parchment lined plate.
6.6. Optional: Sprinkle with crumbled cookie pieces.
7.7. Refrigerate to set. Store leftovers in fridge or freezer. Enjoy!

by @laurenslovelykitchen

Leave a Reply

Your email address will not be published.