Salted Caramel Pumpkin Protein Truffles 🧡

I'm a huge fan of truffles and these SALTED CARAMEL Pumpkin Protein Truffles are probably in my top 3 ❤️ They have the most delicious pumpkin caramel flavored filling with a decadent outer chocolate shell with a touch of sea salt flakes 👌 They are dairy, gluten, soy, grain, and refined sugar-free as well which makes them a great option for dietary needs!

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Ingredients:

• 1 cup almond flour

• 1/3 cup vanilla protein powder

• 1/3 cup pumpkin puree

• 1/2 cup melted coconut butter

• 2/3 cup raw cashew butter

• 1/4 cup maple syrup

• 1 tsp pumpkin spice

• 1/4 tsp sea salt plus more for topping

• 9 oz chocolate chips(I love @hukitchen)

• 1 tsp melted coconut oil

• 1 tsp vanilla extract

Directions:

1) In a bowl, mix together the cashew butter, melted coconut butter, pumpkin puree, and vanilla extract.

2) Add in the protein powder, almond flour, pumpkin spice, and sea salt, and mix well. Place the bowl in the fridge for a few minutes to the salted caramel mixture can harden a little for rolling.

3) Take the bowl out of the fridge and roll the truffle mixture into about 18-20 balls. Place them on a parchment paper lined baking sheet. Place them in the freezer for 30 minutes.

4) Melt the chocolate chips with the coconut oil. Take the truffles out of the freezer and dip each salted caramel truffle into the chocolate using fork and place back on the parchment paper.

5) Place the truffles in the freezer for a few minutes to set the chocolate.

6) Drizzle a little more chocolate over the truffles and sprinkle some sea salt flakes in top.

7) Enjoy!

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