Pumpkin Truffles (Edit recipe)

These Pumpkin Truffles are a delicious treat for fall. Filled with Pumpkin Pie Spice, and covered in a white chocolate candy shell, you will have trouble resisting more than one!

24 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	193
Fat:	14 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	2 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by Primal Palate

View original recipe

Serves: 16

Ingredients

5.5 oz Cinnamon Crunchy Cookies (Simple Mills)
.5 cup Pumpkin Purée
.25 cup Plain Greek Yogurt
1 Tbsp Pure Maple Syrup, Pure
2 tsp Pumpkin Pie Spice, Primal Palate
1 tsp Pure Vanilla Extract
2 Tbsp Tapioca Starch
2 cups White Baking Chips
1 tsp Primal Palate Cinnamon Sugar Cookie Blend

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mini chop food processor, pulse the cookies until you have created a fine meal.
Pour the cookie meal into a large mixing bowl, and add the pumpkin puree, yogurt, maple syrup, Pumpkin Pie Spice, vanilla, and tapioca starch.
Stir to combine until you've created a smooth batter.
At this point the batter will be too sticky to work with, so you'll want to refrigerate it for 2-4 hours.
Once refrigerated, roll the batter into 1-2 inch balls, and place on a parchment lined cookie sheet.
Allow the balls to freeze overnight.
In a small saucepan, melt the white chocolate chips over low heat.
Allow the melted chocolate to cool slightly before rolling the balls in the chocolate.
Remove the balls from the freezer, and carefully roll them in the melted chocolate with a spoon, and place back on the baking sheet.
Repeat this step with all of the balls, and then sprinkle the tops with Cinnamon Sugar Cookie spice blend if desired. Refrigerate until serving.