Pumpkin Truffles
Vegan
Prep time
25 mins
Cook time
2 hours 0 mins
Total time
2 hours 25 mins
Ingredients
- 2 oz cream cheese, softened
- 2 tbsp powdered sugar
- ½ cup pumpkin puree (canned pumpkin)
- 2 cups GF graham cracker crumbs
- 1.5 tsp pumpkin pie spice
- 2 cups white chocolate chips
- 2 tbsp coconut oil
Preparation
- In a large bowl, combine the cream cheese and powdered sugar until creamy. I used a mixer.
- Add pumpkin puree & pumpkin pie spice. Combine well.
- Add graham cracker crumbs (except for a tbsp to set aside for later). Combine well.
- Cover bowl tightly with plastic wrap, and put in fridge for at least 1 hour. You can also do it overnight.
- Line a large cutting board with parchment paper.
- Remove the chilled bowl from the fridge, and roll it into balls. They should be about 1 inch in diameter. Makes about 14 truffles. Place balls on lined cutting board. Put in freezer for at least 30 minutes.
- When the balls are nearly done chilling, combine the white chocolate chips and coconut oil in a small bowl. Microwave for about 30 seconds, and stir. Repeat. Microwave for additional 15 second intervals as needed.
- Dip balls in the melted white chocolate, and place back on lined cutting board. Immediately top each truffle with a sprinkle of the leftover graham cracker crumbs. Put the cutting board in fridge for at least 30 minutes, or until the chocolate has hardened.
- Keep the pumpkin truffles in an airtight container in the fridge.
Occasion:
HalloweenThanksgiving
Rate this recipe
