Pumpkin Spice Dark Chocolate Truffles

I have a confession. I don’t understand the Pumpkin Spice obsession. Before you discredit my true affection for all things food and fall, let me justify my stance. For one, I don’t drink coffee so the #PSL rage has never been on my radar. Secondly, I’m no fair weather pumpkin lover. I eat it for breakfast year round, so to me, it’s just as commonplace as a box of cereal. So to get all giddy on September 1 (when it’s socially justifiable) to consume large amounts of all things pumpkin seems a bit disingenuous.

OLYMPUS DIGITAL CAMERA

But these. These Pumpkin Spice Dark Chocolate Truffles have won me over as THE treat that will make a believer out of anyone who is judgy toward the beloved pumpkin spice. These Paleo bites have the perfect blend of cakey center with hard dark chocolate shell, and perfectly sized for losing control of portions. They’re so easy to make, my 2-year old mixed everything into the food processor and pulsed it until I told him to stop. Then I took over to roll the truffles before my kitchen got destroyed by willing but unable hands.

OLYMPUS DIGITAL CAMERA

Pumpkin Spice Dark Chocolate Truffles

  • Servings: 32
  • Difficulty: Easy
  • Print

Ingredients

Truffle Center:

  • 2 1/4 cup coconut flour
  • 1 15oz can solid packed pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/4 cup almond butter
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Chocolate Shell:

  • 1 12oz bag of dark chocolate chunks
  • 1 teaspoon coconut oil
  • 1/4 cup chopped pecans

Directions

In a food processor, combine all ingredients for the center and pulse until a doughy, cakey consistency is achieved. It should be soft but malleable. Form into 1″ balls and place on a cookie sheet covered in parchment paper. Pop these in the freezer or fridge while you begin to prepare the chocolate shell.

In a small saucepan, melt the dark chocolate chips and coconut oil together until smooth. Remove the truffles from the freezer and roll them one at a time in the melted chocolate using a spoon to coat all surfaces. Before the chocolate sets, sprinkle with pecan crumbs or sprinkle of cinnamon to garnish.  Keep cold until you’re ready to serve!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Sausage Stuffed Apples

I’ve entered a local cooking contest a few years in a row now, and this gem of a recipe happens to be an award-winner for the main entree category. The glorious scent of apples baking with maple syrup will give you all the fall feels, so get out your favorite football hoodie and start coring some apples. It is ideal for dinner, but the maple syrup flavor makes left overs suitable for breakfast too.

OLYMPUS DIGITAL CAMERA

Sausage Stuffed Apples

  • Servings: 6
  • Difficulty: Moderate
  • Print

Ingredients

  • 6 crisp apples, cored and hollowed (discard the seeds, save the flesh!)
  • 1 1/2 celery stalks, chopped
  • 1/2 onion, chopped
  • 1 Tbsp sage
  • 1 Tbsp oregano
  • 1/2 lb organic pasture-raised mild pork sausage
  • 1/3 cup maple syrup
  • 1/2 cup crushed walnuts

Directions

Preheat oven to 350. Using an apple corer or grapefruit spoon, hallow out the flesh of 6 apples, discarding the seed and core, and setting aside the remaining white flesh. Brown sausage in a large skillet along with celery, onion, sage, oregano, and reserved apple flesh. Cook until tender. Add maple syrup and walnuts to the skillet and mix thoroughly. Stuff sausage mix into the hollowed apples and bake for 45 minutes or until the apples are tender.

Left with extra sausage stuffing? Load up an egg crepe or top a scrambled egg with the mixture for a re-purposed breakfast!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018