Pumpkin Peanut Butter Truffles

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  • 1/2 cup natural peanut butter*
  • 2 Tbsp. pure maple syrup, divided
  • 2 Tbsp. coconut flour
  • 3/41 tsp. + 1/4 tsp. pumpkin pie spice, divided
  • 2 Tbsp. coconut oil
  • 2 Tbsp. cocoa powder
  • splash vanilla extract


  1. 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.
  2. Roll into 1/2 Tbsp.-1 Tbsp. balls, place on the plate, and place them in the freezer for 20 minutes.
  3. 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.
  4. 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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