Prot: 19 g, Carbs: 12 g, Fat: 9 g, Cal: 206 (3 truffles).
Because I’m almost, kinda, not really done with pumpkin recipes this season, here you have Chocolate Covered Pumpkin Pie Protein Truffles!
I’ve been seeing lots of recipes for pumpkin truffles and pumpkin bites this season. Since I made my Cake Batter Protein Truffles and discovered how easy they are to make, I have been wanting to try my own version of a pumpkin protein truffle. So here you have them! Super-easy, and super-delicious!
I’ve covered these in raw chocolate sweetened with (non-raw, I suppose) stevia. The flavor combination is great, and it makes a nice coating for an otherwise sticky batter.
Give these Chocolate Covered Pumpkin Pie Protein Truffles a try! Another easy way to hit your macros!
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- Serves: 6 truffles
- Serving size: 3 truffles
- Calories: 206
- Fat: 9g
- Carbohydrates: 12g
- Sugar: 4g
- Fiber: 5g
- Protein: 19g
- ½ cup natural vanilla whey protein powder (45g)
- 2 tablespoons coconut flour (14g)
- ½ teaspoon pumpkin pie spice (2.5ml)
- ¼ cup cooked pumpkin (62g)
- 1 tablespoon raw coconut oil (14g), warmed to liquid
- 1 tablespoon cacao powder (6g)
- 1 packet stevia (1g)
- Mix filling ingredients until well combined.
- Roll the batter into 6 truffles, and set on a parchment-lined plate. If the batter is sticky and the truffles are not smooth, set them in the freezer for 5-10 minutes and then roll each one again to smooth the surface.
- Mix ingredients for chocolate coating.
- Using a fork, dip each truffle in the chocolate. Set each back on the parchment-lined plate, and freeze for a few minutes to set the coating.
- If you have leftover chocolate, dip the truffles again.
- Enjoy! Store in the refrigerator or freezer.
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