• In a large mixing bowl, add the cashew butter, maple syrup, and vanilla extract. Stir to combine and create a consistent, smooth batter. You can microwave the mixture for 20 seconds if your nut butter is not drippy.
• Stir in remaining ingredients: canned pumpkin puree or homemade pumpkin puree, cinnamon, pumpkin pie spices, and coconut flour.
• Combine with a spatula. It is wet at first and dries out as you go. Next, you can use your hands to knead the dough and gather the pieces into a ball. If the batter is slightly too wet (this can happen if you are using homemade puree), adjust with 1 teaspoon of extra coconut flour. You should be able to roll balls easily.
• Slightly oil your hands and scoop one tablespoon of batter per truffle. Roll between your hand and form 16 balls. Place them on a plate covered with parchment paper.
• Freeze for 8 minutes to set and meanwhile prepare the chocolate.

Melted Chocolate

• In a microwave-safe bowl, add the dark chocolate chips and coconut oil.
• Microwave by 30-second bursts until the chocolate is smooth and melted.
• Use a fork to dip each truffle into the melted chocolate, staying a few seconds above the bowl to let any excess chocolate drop down to the bowl.
• Place each dipped truffle onto the plate covered with oiled parchment paper, leaving half a thumb of space between each.
• Sprinkle some chopped pecans, sprinkles, or pumpkin spice to decorate.
• Refrigerate 30 minutes or freeze 5-7 minutes to quickly set the chocolate shell.

Storage

• Store the pumpkin truffles in an airtight container in the fridge for up to 4 days or freeze and defrost the day before or a few hours before.