It’s pretty safe to say that we have made it to pumpkin everything season! So how about celebrating fall with this super easy yet tasty vegan pumpkin bon bons recipe! Enjoy the start of pumpkin season!
- ¼ cup unsalted nut butter of choice (I use sunflower seed butter)
- ¼ cup pumpkin puree (canned is fine)
- ¼ cup coconut butter, melted
- 2 teaspoon maple syrup (if you’re looking for a sugar free alternative, use monk fruit maple syrup)
- ¾ teaspoons pumpkin pie spice (plus extra to dust bons bons with after hardening)
- Pinch of sea salt
- 1 tablespoon flour of choice (i love quinoa or coconut flour for a gluten free option)
- 1 cup dark chocolate chips (I use the stevia sweetened vegan chocolate chips)
- ¼ teaspoon coconut oil
Place nut butter butter, pumpkin puree, coconut butter, maple syrup and pie spice in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.
Stop processor and add flour. Process until a soft dough forms. If the dough is too sticky, add 1-2 tsp. of additional flour.
Roll dough between your palms to form 12 equal-sized balls. Place on a plate in the freezer and allow to chill at least 30 minutes.
When ready to dip, place chocolate chips and coconut oil in a double boiler or a glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.
Using a fork or wooden skewer, carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with salt and additional pumpkin pie spice, if desired.
Store truffles in a covered container in the fridge for up to 2 weeks.