Paleo Pumpkin Pie Collagen Truffles

I don’t know about you but love pumpkin everything. And well, ‘tis the season, right? These truffles are packed with pumpkin flavour, warm autumn spices, and the addition of @vitalproteins collagen peptides make them great for your gut too!

Not only are these truffles chocolatey and decadent, but the fact that they are gluten free, dairy free, and refined sugar free which makes a total hit in my books. Not sure about the addition of collagen? It’s completely flavourless…no one will even know it’s in there! Collagen peptides are a staple in my pantry because it’s one of those powerhouse ingredients that you can add to basically anything. This is especially amazing for picky eaters because you can reap the nutritional benefits of the collagen, without altering the flavours of your favourite food/dessert.

With respect to refined sugars…I try to avoid these as much as possible given my autoimmune disease. These truffles are completely versatile in that you can adjust the sweetness per your taste. I have made them without any sweetener and they taste just as good!!

Check out the recipe below, I bet you won’t be able to eat just one!

Ingredients

1/2 cup @farmersmarketfoods pumpkin puree
1/2 cup coconut butter, any nut butter will do
2 tablespoons maple syrup (optional)
1/4 cup @bobsredmill coconut flour
1 teaspoon ground ginger
½ teaspoon clove
½ teaspoon nutmeg
1 teaspoon @simplyorganicfoods Ceylon cinnamon
1 scoop @vitalproteins Collagen Peptides
1 cup dark chocolate chips
1 teaspoon coconut oil

Directions

1. Line a baking sheet with parchment paper
2. Place all ingredients except chocolate chips and coconut oil in your @vitamix or high speed blender. Pulse until the mixture becomes dough-like in consistency.
3. Roll the dough 0.5 inch balls and place on your lined baking sheet
4. Refrigerate the balls for about 30 minutes
5. In the mean time, melt the chocolate chips and coconut oil (I use a double boiler on the stove)
6. Dip each ball in the chocolate and place back onto the lined baking tray
7. Place back in fridge for about an hour to set
8. Store in airtight container in the fridge for 5-7 days.

Enjoy and happy snacking!