A low-carb candy pumpkin truffles recipe is sure to be a hit! It's a sugar-free pumpkin ganache covered in a dark chocolate coating. Perfect for Halloween or Thanksgiving.
Combine pumpkin puree, stevia, cinnamon, ginger, nutmeg, cream, cocoa butter and Swerve in a medium sauce pan over medium heat. Once the cocoa butter begins to melt, stir until well combined. Remove from heat and stir in vanilla extract and protein powder.
Place mixture in a bowl and cover the surface with a plastic wrap to prevent a 'skin' from forming. Chill in refrigerator for at least 1-2 hours.
Using a spoon or small cookie scoop, form pumpkin mixture into even sized balls. These can be shaped into squares, made into egg shapes (for Easter), or any other shape desired. Place shaped filling in freezer while making chocolate coating.
Chocolate Coating
In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Remove the shaped filling from the freezer. Place each on a fork and into melted chocolate until well coated. Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden. Repeat until each is covered in chocolate.
Place finished sheets of candy in refrigerator. Let sit at least an hour then remove and place in covered container. Store in refrigerator.
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Notes
Makes about 45 truffles. If you can't find food grade cocoa butter, coconut butter or unsalted butter can be used instead.If you melt the chocolate coating ingredients in the microwave, do it slowly, stirring really well in between 30-second intervals.