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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Form mixture into 1-inch balls, place on a parchment-lined baking sheet, and freeze for at least 1 hour, or until hardened.
- 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.
Notes
PER SERVING: 125 cal, 10g fat (4g mono, 3g poly, 3g sat), 0mg chol, 2g protein, 12g carb, 2g fiber, 11mg sodium
