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Prep time
10 minutes
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Cook time
20 minutes
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Serves
15
Author Notes
These paleo truffles have zero Nutella spread, but you wouldn't even know the difference! —Sara
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Ingredients
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1 cup
Pumpkin Puree
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1/2 cup
Hazelnut Butter
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1/2 cup
Cacao Powder
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1/2 cup
Maple Syrup
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1 teaspoon
Vanilla Extract
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1/2 teaspoon
Baking Soda
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1/2 teaspoon
Cinnamon
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Salt
Directions
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Preheat the oven to 325 degrees Fahrenheit and line an 8 by 8 baking dish with parchment paper.
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In one bowl add in all the wet ingredients and mix until well combined.
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In another bowl add all the dry and mix until there are little to no clumps.
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Pour the dry into the wet and mix until well combined.
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Pour into the dish and bake for 20-30 minutes.
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Let them cool for a minimum of 30-minutes before handling them.
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Using a tbsp measure out 1-2 tbsp balls.
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Use your hands to shape them and place them on a plate.
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Once done, place in the freezer for 10-20 minutes to set
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Serve immediately or store in the fridge or freezer.
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