Pumpkin Biscoff Truffles
The cutest little no bake pumpkin biscoff truffles that are perfect for using as decorations on charcuterie boards, cakes or cupcakes. Packed full of all the best Fall flavours.
Ingredients
- 1/2 cup (100g) pumpkin puree
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 3/4 cup (195g) Biscoff
- 2 cup (200g) almond flour
- 1/4 cup (50g) granulated sugar
- 26 chocolate chips (double this if doing half size)
- 1 tbsp Biscoff (to stick the chocolate chips)
Instructions
- In a small bowl, add the 1/4 cup granulated sugar and set aside. Line a baking tray with parchment paper and set aside. This will be to lay your truffles on.
- In a medium bowl, add the pumpkin, cinnamon and cloves. Stir until fully combined. Then add in the Biscoff and stir until fully combined. Use the back of your spoon to kind of push it all together. This helps break down lumps.
- Now add in the almond flour and stir until just combined. Don't overmix or the oils will start to seperate.
- If making cake toppers, scoop 1 tbsp size, if making cupcake toppers, scoop 1/2 tbsp size. Lay your scoops on the parchment paper lined tray and roll each into a ball with your hand. Then coat each ball in the granulated sugar.
- To create the lines, lay a ball on a flat surface and gently keep it in place with your hand. With your other hand, take a toothpick and starting at the bottom, push into the ball and roll it upwards, following the shape of the ball, until you get to the centre on the top of the ball. Do this 5-6 times on each ball.
- Then, using a toothpick again, scrape a little cookie butter onto the bottom of a chocolate chip and then gently push it into the top of each pumpkin for the stump. Store in an airtight container for up to 3 days and enjoy!
Nutrition
Serving: 1 tbsp sizeCalories: 99kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 27mgPotassium: 42mgFiber: 1gSugar: 6gCalcium: 20mgIron: 0.1mg
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