No Bake Low Carb Chocolate Pumpkin Truffles

Ingredients

Truffle:
• 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
Chocolate Coating:
• 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

Instructions

1. 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.
2. In a stand mixer combine cream cheese and pumpkin and blend until there are no lumps.
3. Add the last 3 ingredients and the cooled chocolate and blend until combined well. Refrigerate until firm about 1 hour.
4. Roll into balls and place on a parchment lined baking sheet.
5. Melt chocolate in a microwavable bowl, add stevia and taste and just to your preference.
6. 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.