Pumpkin Truffles Recipe:
Melt on medium low: 1/8 cup coconut oil, 1/8 cup butter, ½ cup coconut butter (in Natural Food section by almond butter etc.).
In bowl, mix: ½ cup unsweetened pumpkin puree
2 tsp. pumkin pie spice mix,
1 ½ tsp. ground cinnamon,
1 tsp. vanilla extract,
2 Tbsp. powdered xylitol
(I powder 1 cup at a time in a blender and store any extra in glass jar for later use),
2 heaping Tbsp. coconut flour,
pinch of salt.
Once blended, added melted ingredients above.
Mix well. Let set to cool some and mix as you go if needed (may separate).
Coating: Mix powdered xylitol and toasted shredded coconut (spread onto cookie sheet in thin layer and toast in 300 degree oven for 5-9 minutes…..watch as not to burn. I do 2 cookie sheets and store extra for later use).
I use a Mellon Baller to measure out and place into coating to cover and than shape.
Than sit back and enjoy the burst of Fall in your mouth!
Make several batches and freeze. They freeze very nicely for up to about 3 months….if they last that long! 
😀
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