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Pumpkin Pie Protein Truffles
These Pumpkin Pie Protein Truffles are the ultimate fall treat. Pair with a cozy cup of tea or coffee during the afternoon slump for the perfect pick-me-up.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Serves 20 truffles
Ingredients
- 400 g butter beans drained and rinsed
- 200 g pumpkin purée
- 75 g coconut sugar
- 1 tsp pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 100 g porridge oats (quick cooking oats)
Optional
- 25 g white chocolate
- ½ tsp unrefined coconut oil
Method
- Tip the beans, pumpkin purée, coconut sugar, vanilla extract, and spices in a food processor and whiz until smooth. You may need to scrape down the sides of the bowl a few times.
- Add the oats and process again until completely smooth.
- Roll the dough into 20 equally sized balls and place on a baking tray or piece of parchment paper.
Optional Drizzle
- Melt the white chocolate and coconut oil in a small saucepan over a low heat.
- Use a spoon to drizzle the chocolate over the protein truffles in a zig-zag pattern.
Notes
- These truffles taste best the day after they are made as the flavours have had time to develop.
- I always use Green & Black’s white chocolate as it’s the only one I can find that uses raw cane sugar instead of refined sugar. You could also use sugar-free white chocolate.
- These protein truffles will keep refrigerated sealed in an airtight container for up to one week.