What’s Inside: These easy raw treats are perfect to whip up in a snap using some ripe bananas and pumpkin puree. They’re perfect for Paleo, Vegan and AIP diets using simple swaps for chocolate.
SAY HELLO TO THE NEW TRUFFLE SHUFFLE, guys! I’m so excited about these easy, no-bake, delish paleo and vegan pumpkin truffles. They’re naturally sweetened with banana and a little sweetness from your favorite baking chocolate, too. These are so customizable and ready within minutes. Everyone will want a bite of these healthy truffles…
Let’s take a look at the main ingredients…
Just getting started on AIP (or need a refresh)?
Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.
CHOCOLATE OR CAROB COVERING
= A recipe for autumn magic in truffle form ✨
Once you bite through the chocolate truffle goodness, you’re greeted with a smooth and naturally-sweetened center with all the #pumpkinspice goodness! And heads up, for trick-or-treaters… they’ll probably want to bring a cooler…hehe.
These easy no-bake treats are a tasty low-sugar treat you will love this season! Filled with pumpkin and banana that are naturally sweet and your favorite chocolate (or carob for AIP) creates a velvety bite!(PALEO | VEGAN | AIP-FRIENDLY)
Add all filling ingredients to a food processor and blend until creamy (start with 5 Tbsp of the flour).
Next, add in the pumpkin spice, and blend again to incorporate, taste and adjust seasonings as desired.
The filling should be rolling into a ball but still be moist to touch, if it's not forming, you can add an additional Tbsp of coconut flour.
Using a tablespoon, scoop out the filling and roll into balls, set them on parchment-lined plate or tray and chill for 15 mins or so in the fridge to set.
Meanwhile, make the chocolate by mixing chocolate or carob with coconut oil, you can heat together either on a stove carefully or in the microwave for a minute or so. Mix well and adjust as needed (if using chocolate that's sweetened, you're all set, if not feel free to add honey or maple syrup if needed).
Pour melted chocolate/carob into a bowl and dunk each truffle into the coating, using 2 forks you can roll the truffle around while shaking off the excess chocolate and placing back on the parchment paper. Return to the fridge to set for another 10 minutes or so (or can even put it in the freezer for a few minutes if you can't wait!) Serve and store in the fridge.