Ya girl is on a PUMPKIN KICK lately. And I am not mad at it.
Did you get a chance to try my Pumpkin Cinnamon Rolls from last week? If not, go check them out!!! I may have eaten all of them and didn't even blink an eye about not sharing them with my husband. Whoops.
This week I made these little, perfect, delicious Pumpkin Truffles, and let me tell you, they are ssssooooooo good. #dairyfree, #glutenfree, #grainfree AND #paleo?! It doesn't get much better than this.
These are very similar to my Oreo Truffles, but these are a much healthier version! To be fair, both of them are delicious. You will love them both!
The one big difference between these and the Oreo truffles is the consistency. You will see in the recipe notes that I called out how soft/moist these are, mostly because of the pumpkin. I am sure you could add some almond, coconut, or tapioca flour to dry up the consistency, but just putting it out there that I haven't tried it yet so I am not 100% sure if it works.
Your best bet is to refrigerate/freeze these as long as possible. I put the minimum times you can throw these in the fridge or freezer so that you still get a great result, but I would assume if you leave them in a tad longer they may solidify up more. I can tell you when I made them completely and left them in the fridge overnight, they were perfect the next day! I definitely had 2-3 with my coffee. DELISH.
If you are like me and you are craving all things pumpkin, go and make these Pumpkin Truffles! DO IT! Then let me know how you like them.
Recipe is below and it is linked to a PDF in case you want to print it out. Ingredients are linked below also so you can see what I continually have stocked in my pantry! Enjoy! XOXO