Paleo Pumpkin Pie Bites

Lately, I have been FEELING the sweet tooth… it’s very annoying. I’ve been seeing a personal trainer since the end of July, and obviously he discourages me from consuming what I like to call “naughty” foods. Added sugar is definitely a naughty, naughty food! Ugh. I really wish I hated chocolate – that is my kryptonite.

If you love fall foods, specifically pumpkin pie, and dark chocolate, this recipe will be a winner for you. Pumpkin pie bites dipped in dark chocolate, or “truffles”, if you will. And let me tell you… they are DELICIOUS (and addicting).

Perfect for all your Halloween, Thanksgiving and other holiday get-togethers this season! Oh, and did I mention they’re paleo and grain-free? šŸ™‚


Paleo Pumpkin Pie Bites
Makes 12 bites

1 cup pumpkin puree
3/5 cup maple syrup
4 tbsp coconut flour
1 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp pumpkin spice
12 oz dark chocolate chips
1-2 tbsp coconut oil
cinnamon (for sprinkling on top)

1. Combine all ingredients (minus the chocolate chips and coconut oil) and mix well. I suggest whipping it with a fork.
2. Line a baking sheet or plate with parchment paper. With an ice cream scoop, make balls from your pumpkin mixture. My bites were roughly the size of golf balls, but you can make them smaller if you want to have more bites.
3. Spread balls out evenly on pan, and freeze for one hour.
4. Melt dark chocolate and 1 tbsp coconut oil in saucepan on LOW. If the heat is too high, it will scorch the chocolate.
5. After chocolate has melted, begin dipping your frozen pumpkin bites one at a time. I found that using a spoon and rolling it around was the most efficient. Set bites out to dry on baking sheet or other surface of your choice.
6. Let bites dry 10-15 minutes.
7. You should still have some chocolate left. Drizzle a small amount of chocolate on top of each bite, and immediately sprinkle with cinnamon.
8. Refrigerate for at least 10 minutes (or at the very least let them dry!)

-xoxo, Amber

IMG_2253.JPGRecipe adapted from Shockingly Healthy.

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