| 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! |
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