Have you ever stood in the check-out line at Trader Joe’s staring longingly at the cookie butter-filled chocolate bars? Or, for that matter, have you ever eyed the Cookie Butter, wishing desperately that it wasn’t so full of sugar and carbs? Well, it’s time to take matters into your own hands! Read more
The combination of chocolate and pumpkin is always a win in the fall season, but when it’s also a no baking type recipe, sugar-free and low carb, it’s a home run! Soft and fudgy just as a truffle should be, but without your blood sugar spiking like typical truffles would cause. Perfect to satisfy any craving and elegant enough o take to any holiday party. No one will know they’re sugar free!
6 ounces unsweetened baking chocolate
1 tablespoon butter
1/2 cup Swerve
3 ounces cream cheese. softened
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
3/4 cup dry powdered milk
2 teaspoons chocolate or vanilla liquid stevia
8 ounces unsweetened baking chocolate mixed with 2 teaspoons vanilla liquid stevia or 1/4 cup Swerve or use Lily’s sugar-free chocolate chips
Optional: coconut sugar for sprinkle
Melt the chocolate and butter in a microwavable bowl 30 seconds or until melted. Stir until smooth then add Swerve and stir until combined. Set aside to cool.
In a stand mixer combine cream cheese and pumpkin and blend until there are no lumps.
Add the last 3 ingredients and the cooled chocolate and blend until combined well. Refrigerate until firm about 1 hour.
Roll into balls and place on a parchment lined baking sheet.
Melt chocolate in a microwavable bowl, add stevia and taste and just to your preference.
Roll one truffle at a time in chocolate. Set on baking sheet. Sprinkle with coconut sugar if desired. Store in the refrigerator until ready to serve.