So, fall is coming early to Fooduzzi this year!
I know, I know…before you get all up in arms about it, there’s a reason.
A wonderfully delicious reason.
This whole blogging thing has opened up so many opportunities for me. I’ve partnered with a magazine. I’ve worked with national food brands. I’ve met and connected with so many of you healthy food-lovin’ fools. And I’ve met some wonderful blogging friends who care about plant-based nutrition just as much as I do.
Allow me to introduce you to Liz.
Liz runs Pumpkin and Peanut Butter, a blog dedicated to healthy eating and a balanced lifestyle. Liz. Is. Adorable. I just love her spunkiness, her passion, and, of course, her recipes. Take these Coconut Flour Peanut Butter Cookies for instance. And this Chopped Asian Salad with Ginger Peanut Dressing. Or these Peanut Butter Coconut Flour Pancakes.
Notice a theme here? Yeah, Liz is a girl after my own heart; her love of peanut butter is fierce.
When Liz asked me to do a guest post over on her blog, I happily agreed, already dreaming up all of the mouthwateringly rich peanut butter treats I could possibly think of.
Thus these Pumpkin Peanut Butter Truffles were born.
Guys, it’s official: the only way to make peanut butter any better is to add some pumpkin spice.
Taking a bite out of these truffles is like taking a bite out of the best orange-leaved, scarf-wearing fall day you’ve ever had.
Warming cinnamon, nutmeg, and cloves. Rich, creamy peanut butter. Cozy maple syrup. Homemade pumpkin-kissed chocolate.
Oh, and they totally melt in your mouth.
Oh, and they’ll take you 5 whole minutes to make.
Judging by her blog’s name, I have a feeling Liz will be a huge fan of these Pumpkin Peanut Butter Truffles. And I can see why: their rich, creamy, and warming flavors are so reminiscent of those perfect fall days. I know you won’t be able to put these truffles down once you take a bite!
Pumpkin Peanut Butter Truffles
- Yield: 12 truffles
- 1/2 cup natural peanut butter*
- 2 Tbsp. pure maple syrup, divided
- 2 Tbsp. coconut flour
- 3/4–1 tsp. + 1/4 tsp. pumpkin pie spice, divided
- 2 Tbsp. coconut oil
- 2 Tbsp. cocoa powder
- splash vanilla extract
- Make the Pumpkin Peanut Butter Filling: Combine peanut butter and 3/4 tsp. pumpkin pie spice, and stir until well combined. Add 1 Tbsp. maple syrup and stir until smooth. Add coconut flour and stir until it firms. It should resemble a stiff cookie dough. If your “dough” is too wet, add more coconut flour. If it’s too dry, add more peanut butter. This recipe is very forgiving. Taste, and add more pumpkin pie spice if desired.
- Roll into 1/2 Tbsp.-1 Tbsp. balls, place on the plate, and place them in the freezer for 20 minutes.
- Make the Pumpkin Chocolate Coating: While your Pumpkin Peanut Butter Balls are in the freezer, make the Pumpkin Chocolate Coating. Melt coconut oil in a small bowl, then add cocoa powder, 1 Tbsp. maple syrup, 1/4 tsp. pumpkin pie spice, and vanilla extract. Stir until combined.
- After 20 minutes, remove your Pumpkin Peanut Butter Balls from the freezer. Re-roll them into smooth balls if desired. Dip balls one-by-one into chocolate coating, being sure that the entire ball is covered.** I used a small dessert fork and it worked perfectly. Return chocolate-dipped balls to a parchment paper-lined plate, and place in the freezer to set. Store Pumpkin Peanut Butter Truffles in the freezer for an indulgent treat anytime!
*Make sure that you’re using drippy peanut butter. If yours is on the hard side, melt it in the microwave for a few seconds, and allow it to slightly cool before proceeding with the rest of the recipe.
**Don’t throw that extra chocolate coating away! Pour it into fun ice cube molds and store them in the freezer for a rich, melty chocolate treat!
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