Spiced Pumpkin Protein Truffles

By Lilian Dikmans -


With Halloween around the corner, it’s time to break out the pumpkin recipes.

For me, this equates to anything that involves pumpkin pie spice. It’s one of my all-time favourite spice mixes so I had to inject some into this healthy pumpkin protein truffle recipe.


Pumpkin pie spice is usually made up of sweeter spices such as cinnamon, ginger, nutmeg, allspice and cloves. You can buy pre-made pumpkin pie spice mix, but it’s so easy to make your own if you have the spices at home. If you happen to already have a pumpkin pie spice mix on hand, you could use about two teaspoons of that in the recipe instead of the individual spices.


The spices give these truffles a beautiful deep flavour. I also added some Bare Blends Vanilla Bean WPC for a hit of protein and the vanilla bean adds another delicious element. I finish the truffles off with a drizzle of dark chocolate.


Gluten free | Grain free | Low sugar


Pumpkin Spiced Protein Truffles

Yield:

20 truffles

Active Time:

20 minutes

Total Time:

40 minutes


Ingredients

  • 1 cup pumpkin purée *
  • 1/2 cup Bare Blends Vanilla Bean WPC (or Vanilla Bean WPI)
  • 1/4 cup extra virgin coconut oil, softened
  • 1/4 cup coconut flour
  • 1 x 20ml tablespoon rice malt syrup
  • 1 x 20ml tablespoon Bare Blends Organic Chia Seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 40g dark chocolate for decorating (such as Chow Cacao)

Directions

  1. Place all ingredients in a large bowl and mix until smooth.
  2. Chill the mixture in the freezer until it firms up and can be rolled into balls. If it's still too soft, you can add a little extra coconut flour.
  3. Line a tray with baking paper, roll the mixture into balls and place on the tray. Drizzle over the melted dark chocolate and return to the fridge to set. Store in the fridge or freezer.

* To make 1 cup of pumpkin purée, I peeled a quarter of a large pumpkin, steamed the flesh until tender (you can do this in a steamer over the stove or in the microwave) and then mashed it with a fork until smooth. If you want it super-smooth you can blend it rather than mashing with a fork (but I’d rather not wash the blender and I personally don’t mind a few tiny lumps).




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Hi, I'm Lilian. Lilian Dikmans if you like full names. I'm a lawyer from Melbourne, Australia who recently stepped out of the corporate world to pursue my love for food, health and fitness. I'm all about simple, nourishing meals and healthy treats. I eat well because I like to feel good. I'm addicted to Muay Thai and I love yoga, mountains and good coffee. I started my blog to share my recipes and efforts to live a healthy life- Real Food Healthy Body

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