So, fall is coming early to Fooduzzi this year!
I know, I know…before you get all up in arms about it, there’s a reason.
A wonderfully delicious reason.
This whole blogging thing has opened up so many opportunities for me. I’ve partnered with a magazine. I’ve worked with national food brands. I’ve met and connected with so many of you healthy food-lovin’ fools. And I’ve met some wonderful blogging friends who care about plant-based nutrition just as much as I do.
Allow me to introduce you to Liz.
Liz runs Pumpkin and Peanut Butter, a blog dedicated to healthy eating and a balanced lifestyle. Liz. Is. Adorable. I just love her spunkiness, her passion, and, of course, her recipes. Take these Coconut Flour Peanut Butter Cookies for instance. And this Chopped Asian Salad with Ginger Peanut Dressing. Or these Peanut Butter Coconut Flour Pancakes.
Notice a theme here? Yeah, Liz is a girl after my own heart; her love of peanut butter is fierce.
When Liz asked me to do a guest post over on her blog, I happily agreed, already dreaming up all of the mouthwateringly rich peanut butter treats I could possibly think of.
Thus these Pumpkin Peanut Butter Truffles were born.
Guys, it’s official: the only way to make peanut butter any better is to add some pumpkin spice.
Taking a bite out of these truffles is like taking a bite out of the best orange-leaved, scarf-wearing fall day you’ve ever had.
Warming cinnamon, nutmeg, and cloves. Rich, creamy peanut butter. Cozy maple syrup. Homemade pumpkin-kissed chocolate.
Oh, and they totally melt in your mouth.
Oh, and they’ll take you 5 whole minutes to make.
Fuhgetaboutit.
Judging by her blog’s name, I have a feeling Liz will be a huge fan of these Pumpkin Peanut Butter Truffles. And I can see why: their rich, creamy, and warming flavors are so reminiscent of those perfect fall days. I know you won’t be able to put these truffles down once you take a bite!
Pumpkin Peanut Butter Truffles
- Yield: 12 truffles
Ingredients
- 1/2 cup natural peanut butter*
- 2 Tbsp. pure maple syrup, divided
- 2 Tbsp. coconut flour
- 3/4–1 tsp. + 1/4 tsp. pumpkin pie spice, divided
- 2 Tbsp. coconut oil
- 2 Tbsp. cocoa powder
- splash vanilla extract
Instructions
- Make the Pumpkin Peanut Butter Filling: Combine peanut butter and 3/4 tsp. pumpkin pie spice, and stir until well combined. Add 1 Tbsp. maple syrup and stir until smooth. Add coconut flour and stir until it firms. It should resemble a stiff cookie dough. If your “dough” is too wet, add more coconut flour. If it’s too dry, add more peanut butter. This recipe is very forgiving. Taste, and add more pumpkin pie spice if desired.
- Roll into 1/2 Tbsp.-1 Tbsp. balls, place on the plate, and place them in the freezer for 20 minutes.
- Make the Pumpkin Chocolate Coating: While your Pumpkin Peanut Butter Balls are in the freezer, make the Pumpkin Chocolate Coating. Melt coconut oil in a small bowl, then add cocoa powder, 1 Tbsp. maple syrup, 1/4 tsp. pumpkin pie spice, and vanilla extract. Stir until combined.
- After 20 minutes, remove your Pumpkin Peanut Butter Balls from the freezer. Re-roll them into smooth balls if desired. Dip balls one-by-one into chocolate coating, being sure that the entire ball is covered.** I used a small dessert fork and it worked perfectly. Return chocolate-dipped balls to a parchment paper-lined plate, and place in the freezer to set. Store Pumpkin Peanut Butter Truffles in the freezer for an indulgent treat anytime!
Notes
*Make sure that you’re using drippy peanut butter. If yours is on the hard side, melt it in the microwave for a few seconds, and allow it to slightly cool before proceeding with the rest of the recipe.
**Don’t throw that extra chocolate coating away! Pour it into fun ice cube molds and store them in the freezer for a rich, melty chocolate treat!
I swore to myself that I would not make anything pumpkin spice until after labour day, but I’m pinning this recipe so I remember to make it then!! Not sure if I’ll last that long!
haha I know EXACTLY how you feel, Jessica! But I figured the whole guest blogging thing was the perfect opportunity to dip into the pumpkin craze a bit early ;)
Oh my gosh, this is my first glimpse of pumpkin and it’s not even September! Now I’m getting pumped for fall flavors, although I would happily be in summer forever.
Right?! There’s so much pumpkin goodness coming – I can’t wait!
Oh goodness! I am peanut butter obsessed and I instantly know that pumpkin and peanut butter will be excellent! However, I refuse to make it until the fall! Summer is already going by too quickly. So happy I landed on your blog today so I can have my fall recipes all lined up :). I love the name of Liz’s site. I will have to check it out.
I totally get where you’re coming from, Kathryn! But guest blogging on Liz’s site was too perfect of an opportunity to break out these bad boys! Please let me know if you give them a try this fall!
SHUT THE FRONT DOOR!?!? You are killing me. I’ve been craving and dreaming of all things pumpkin lately, but keep telling myself just wait, or you will be pumpkin’d out when it’s actually pumpkin season. But I don’t think I can wait any longer because these truffles have to get in my belly asap!
I’m seriously SO glad that you used this recipe for the guest post! I’m literally drooling over these pics. Who needs to wait till fall, let’s break out that pumpkin spice in August and have NO SHAME! Thanks again for sharing your incredible post :)
Thank you so much for having me, Liz! It was so fun dreaming up these delightful little truffles – if you do give them a try, please let me know what you think!
I made these pumpkin peanut butter truffles tonight. I was looking for a quick, gluten-free and vegan treat. Jackpot! I crave pumpkin once September hits. These give a yummy blend of a few of my favorite things. Thank you these little gems!
I’m so happy you liked them! These are one of my favorites, too. Pumpkin spice and peanut butter go so well together!