When you want in on the pumpkin spice action... but it's still too hot for the oven... these Pumpkin Spice Protein Truffles are perfect! The pumpkin spice-white chocolate combo is seriously addictive! Not to worry, these festive little balls have a boost of protein and fiber with only 1 gram of sugar per truffle.
NOTES: We used coconut flour, Swerve Brown, and Lily's sugar free white chocolate to keep the carbs and sugar down. However, you can use twice as much baking flour, your sweetener of choice, and regular white chocolate. You can also swap the individual spices for 3/4 tsp. pumpkin pie spice.
Pumpkin Spice Protein Truffles
1/2 cup (60g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
1/4 cup coconut flour
2 tbsp. calorie-free sweetener (we used Swerve Brown)
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
Dash salt (optional)
1/4 cup 100% pure pumpkin
1/4 cup cashew butter
2 oz. white chocolate (we used Lily's sugar free)
1 tsp. coconut oil
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add pumpkin and cashew butter, mixing until a firm dough is formed.
Roll into balls using rounded tablespoons to make 10 balls. Place in the freezer.
Meanwhile, melt 2 oz. white chocolate with 1 tsp. coconut oil in the microwave using 30 second intervals, stirring in between. If it's not liquid and smooth, add more coconut oil.
Roll chilled balls in melted chocolate, then place in the fridge to set. Enjoy!
Leftover truffles will keep in an airtight container in the fridge for at least a week, or in the freezer for at least a month.
Calories (per truffle with coating): 97kcal, Fat: 6.0g, Sat fat: 2.3g, Carbs: 8g, Fiber: 3g, Sugar: 1g, Protein: 6g, Sodium: 35mg