Delicious Living
  • 16 ounces good-quality dark chocolate bar or chips (at least 60% cocoa), divided
  • 2 tablespoons coconut or soy creamer
  • 2 tablespoons brown sugar
  • 3/4 cup canned pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • Pinch of ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup crushed pecans
  • 2 teaspoons canola oil

Chocolate-Pumpkin Pecan Truffles

Jennifer Brewer | Delicious Living
  • Serves: 26 people
  • Calories per serving: 125

Impress your guests with these easy-to-make bites. The spice flavors intensify over time, so adjust according to taste. You’ll have leftover chocolate after dipping; use it to dip dried or fresh fruits and candied ginger, or let it harden, chop, and add to cookie batter.

  1. Using low heat, melt 4 ounces chocolate in a microwave (stir after 20-second intervals) or double boiler. Add creamer and brown sugar. Mix thoroughly. Set aside to cool slightly.
  2. Add pumpkin, cinnamon, ginger, nutmeg, vanilla, and salt to melted chocolate mixture; mix well. Fold in pecans until just mixed. Cover and refrigerate for 30–60 minutes.
  3. Form mixture into 1-inch balls, place on a parchment-lined baking sheet, and freeze for at least 1 hour, or until hardened.
  4. In a microwave or double boiler, melt remaining 12 ounces chocolate and oil, stirring until very smooth. Remove from heat. Using chopsticks or a fork, dip each truffle in chocolate until well-coated; place on parchment-lined baking sheet. Refrigerate. Remove truffles from fridge 5–10 minutes before serving.

PER SERVING: 125 cal, 10g fat (4g mono, 3g poly, 3g sat), 0mg chol, 2g protein, 12g carb, 2g fiber, 11mg sodium

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