Pumpkin Pie Flaxseed Truffles

Pumpkin pie meets dark chocolate, and these little no-bake bites are everything I love about fall.

Soft, creamy pumpkin centers with peanut butter, warm pumpkin spice, mini chocolate chips and a rich dark chocolate shell finished with flaky sea salt.

Made with Quay Naturals ground flaxseed + almond flour for a little extra fiber, plant-based omega-3s and wholesome goodness.

Ingredients

• ¼ cup pumpkin purée
• ¼ cup creamy peanut butter
• ¼ cup Quay Naturals Blanched Almond Flour
• 2 tbsp Quay Naturals Organic Ground Flaxseed
• 1 tbsp maple syrup
• ½ tsp pumpkin pie spice
• ½ tsp vanilla
• Pinch sea salt
• ¼ cup mini chocolate chips

Coating

• ¾ cup dark chocolate chips
• 1 tsp coconut oil
• Flaky sea salt

Directions

1. Mix pumpkin, peanut butter, almond flour, flaxseed, maple, spice, vanilla and salt. Fold in mini chocolate chips.
2. Chill 15–20 minutes, roll into balls and freeze another 15–20 minutes.
3. Dip in melted chocolate mixed with coconut oil, sprinkle with flaky sea salt and refrigerate until set.

Creamy pumpkin pie centers. Rich chocolate coating. The perfect little fall treat.