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  • Writer's pictureMegan George

Salted Caramel Pumpkin Protein Truffles


1 cup almond flour 1/3 cup vanilla protein powder( I used birthday cake) 1/3 cup pumpkin puree 1/2 cup Fage Greek Yogurt 2/3 cup raw cashew or almond butter 1/4 cup maple syrup 1 tsp pumpkin spice 9 oz Lily’s chocolate chips 1 tsp melted coconut oil 1 tsp vanilla extract 1/4 tsp salt(plus some sea salt flakes for topping) NOTE: I also used Lily’s pumpkin spice & vanilla chocolate chips for the variety


In a bowl, mix together the cashew butter, Greek yogurt , pumpkin puree, and vanilla extract. Add in the protein powder, almond flour, pumpkin spice, and sea salt, and mix well. Place the bowl in the fridge for a few minutes so the mixture can harden a little for rolling. Take the bowl out of the fridge and roll the truffle mixture into about 18-20 balls. Place them on a parchment paper lined baking sheet. Place them in the freezer for 30 minutes. Melt the chocolate chips with the coconut oil. Take the truffles out of the freezer and dip each salted caramel truffle into the chocolate using fork and place back on the parchment paper. Place the truffles in the freezer for a few minutes to set the chocolate. Drizzle a little more chocolate over the truffles and sprinkle some sea salt flakes in top. Store in the fridge and enjoy!

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