chocolate covered pumpkin pie truffles

these chocolate covered pumpkin pie truffles are gluten free, dairy free, paleo, and refined sugar free, and the perfect autumn dessert!

truffle mixture:
•1/2 cup coconut flour
•1/3 cup pure pumpkin purée
•1/3 cup raw honey or pure maple syrup
•1/4 cup nut butter of choice (peanut, almond, and cashew would all be delicious)
•1 tsp pumpkin spice/pumpkin pie spice
•1/2 tsp pure vanilla extract
•1/4 tsp pink Himalayan salt

chocolate coating:
•3oz (about 1/2 cup) dark or semi-sweet chocolate (i use dairy free and refined sugar free)
•2-3 tsp coconut oil

instructions:
1. first, make the truffle mixture: mix together all of the ingredients in a bowl until smooth. if too dry, add more pumpkin, sweetener, or nut butter. if too wet, add more coconut flour.
2. roll the mixture into balls using your hands and place on a tray lined with parchment paper (recipe makes 10-12 balls). place the balls in the fridge for at least 1 hour, until hardened.
3. once hardened, melt the chocolate and coconut oil together (on the stovetop using the double boiler method or in the microwave).
4. remove the balls from the fridge and coat in the melted chocolate then place back on the lined tray.
5. place the truffles back in the fridge until the chocolate shell is completely hardened, then dig in and enjoy! store leftovers in the fridge.

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