Dark Chocolate Pumpkin Truffles

• 1 can of pumpkin puree
• 1 cup maple syrup
• 1 tsp vanilla extract
• 1 cup almond flour
• 1 cup coconut flour
• 2 1/2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 1/2 cups of dark vegan chocolate chips (I used Hu Kitchen's Gems)
• Flaky sea salt to top (optional)
  

Serve topped with flaky sea salt!

1. To a medium sized mixing bowl add your pumpkin puree, maple syrup and vanilla extract. Whisk until fully combined.
2. Then, add your almond flour, coconut flour, pumpkin pie spice and sea salt. Stir until fully combined. Taste and adjust seasoning as needed.
3. Using a cookie dough scoop or spoon, scoop out about 1 1/2 tbsp sized balls of the pumpkin dough. Roll in your hands to create a formed ball. Do this until all of the dough is used.
4. Place these on a lined dish and put in the fridge for at least 1-2 hours. Or in the freezer for 30 minutes.
5. While truffles are cooling, prepare your chocolate by placing your chocolate chips in a microwave safe dish and microwave in 30 second intervals, stirring in between, until all of the chocolate is melted.
6. Once pumpkin truffles are done chilling, remove from the fridge and dunk each ball in an even coating of chocolate, or you can drizzle the chocolate over the top! While chocolate is still wet, top with a sprinkle of flaky sea salt!
7. Place back into the fridge to allow the chocolate to set. Once the chocolate has cooled, remove and serve!