Saturday, October 15, 2011

Recipe: Pumpkin Truffle

Here's a recipe that is just splendid. It uses the Cinnamon-Almond Cookie recipe and is so scrumptious, especially during Fall time weather.

Here's the recipe:

Pumpkin Truffle


1 cup pumpkin puree (canned or home made)

1/3 cup coconut flour or almond flour

1 tsp cinnamon

2 egg whites

3/4 cup raw cocoa

1 cup ground walnuts

1 cup ground coconut flakes


1. Preheat oven to 325°.

3. Add these ingredients into the Cinnamon-Almond Cookie dough:

1 cup pumpkin puree

1/3 cup coconut flour or almond flour

1 tsp cinnamon

4. Stir until well combined.

5. In three separate bowls place cocoa powder in one bowl, egg whites in another bowl, and stir together the ground walnuts and coconut flakes in the third bowl.

6. Roll the truffle dough into small balls.

7. Roll each ball first in the cocoa powder, next in the egg white and lastly in the nut and coconut mixture.

8. Place each coated ball on a baking sheet/glass baking dish.

9. Bake for 20 minutes.

*This truffle recipe can be changed to be a different flavor quite easily. Simply substitute the pumpkin for something else such as apricots or apples or cherries or plum.

For dried fruits soak the fruit overnight, drain the water in the morning and blend up the soaked fruit.

No comments:

Post a Comment