Chocolate! Rich! Seasonally appropriate! These truffles are easy to make but take a little while but they are worth every minute.
2 cups slavery-free vegan chocolate chips, divided 2 tablespoons vegan half and half 2 tablespoons organic brown sugar 3/4 cup pumpkin purée (not pumpkin pie purée) 1 teaspoon pumpkin pie spice 1 teaspoon real vanilla extract A pinch of salt 1½ cups finely crushed, toasted pecans (unsalted) 2 teaspoons refined coconut oil
1. Melt ½ cup chocolate in a double boiler along with the half and half and brown sugar. Stir until it is melted and smooth.
2. Add pumpkin, pumpkin pie spice, vanilla and salt to the chocolate mixture; mix well. Fold in the pecans and stir until just mixed. Transfer to a pie pan or square pan, cover and refrigerate about an hour.
3. Form a tablespoon of the mixture into balls. (I used a tablespoon.) Place on a parchment-lined baking sheet and freeze for at least one hour. Remove ten minutes before coating in chocolate.
4. Melt the rest of the chocolate (1½ cups) in a double boiler – reserving one tablespoon – with the oil, stirring until very smooth. Remove from heat and stir in the remaining tablespoon of chocolate chips. One by one, dip each truffle in the chocolate to thoroughly coat, and allow excess chocolate to drip off into the bowl. I used a spoon in one hand and two chopsticks in the other for steadying. Place back on the parchment-lined baking sheet and refrigerate until set.