{Gluten and Dairy Free}Pumpkin Truffle

My Whole Food Life concocted this fun Pumpkin Truffle recipe. She used Almond milk, but I switched it to Coconut milk. I bet you could do hemp or any other rich milk.  Enjoy!

photo (as noted) from My Whole Food Life

Ingredients

For the pumpkin:
• 1 1/2 cups pumpkin puree (or 1 can pumpkin)
• 1 cup coconut butter
• 3 T maple syrup
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
For the chocolate coating:
• 1 1/2 cups chocolate chips
• 1/4 cup COCONUT milk

Instructions

• In the food processor, combine all the ingredients for the pumpkin cream. Blend until smooth.
• Stick the food processor bowl in the fridge to firm up a little. About 10 minutes.
• Using a cookie scoop, drop mixture onto a lined baking sheet.
• Place the baking sheet in the freezer to firm while you make the chocolate mixture.
• To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.
• Place a glass bowl on top of the pot with the water. Add the chocolate chips and almond milk to the glass bowl and gently melt the chocolate.
• Once all the chocolate is melted, use a spoon to drizzle the chocolate over each truffle.
• Place in the fridge to firm up the chocolate.

Please keep these truffles in the fridge. They should last a couple weeks. You can freeze them for longer storage. Enjoy!

Read more at http://mywholefoodlife.com/2014/09/14/pumpkin-truffles/#LrMsMfTFRROy1QV5.99