Five-Ingredient Pumpkin Cookie Dough Truffles
Ingredients
Pumpkin cookie dough
- 3/4 cup vegan vanilla protein powder
- 3 tablespoons coconut flour
- 3/4 cup pumpkin purée
- 1/4 cup maple syrup (I used sugar-free)
- 30g dairy-free chocolate
Coating
- 100g dairy-free chocolate
Preparation
Mix together all the ingredients for the pumpkin cookie dough in a bowl until a cookie dough consistency forms.
Divide and roll into cookie balls and freeze for at least an hour until solid.
Melt the chocolate in bursts in the microwave, then roll the frozen cookie dough balls in the chocolate and return to the freezer for 10 minutes to set the chocolate.
Storage tips
Store in an airtight container in the fridge for up to 3 days or in the freezer for months, allowing it to thaw for 5 minutes before serving.
