7 ounces Almond paste, cut into small pieces
1 ounce Maple syrup
6 ounces Pumpkin puree*
3 teaspoons Pumpkin Pie spice
1 teaspoon Vanilla extract
¼ teaspoon Salt
8 ounces White confectionery coating, melted to 110-120⁰F
2 ounces Almond Butter
also Additional white confectionery coating (for coating)
also Finely chopped nuts (for rolling)
- Place the almond paste and maple syrup into a microwave-safe bowl and warm gently, mixing occasionally.
- Place into food processor with the pumpkin puree, pumpkin pie spice, vanilla, salt, 8 oz. melted confectionery coating and almond butter. Blend until completely combined and smooth.
- Transfer to a bowl and refrigerate until cooled and firm. Portion into desired size and roll into balls. If too soft, chill the dough further.
- Either dip, or hand roll the balls with a thin layer of melted white coating, then immediately roll them in chopped nuts. Allow to cool and firm.
*Pumpkin puree can be made as follows: Spread canned pumpkin in a baking tray to ½ – ¾ inch thick. Bake at 300⁰F, stirring occasionally, until weight is reduced by one third (approximately 60-75 minutes).
Ingredient links:
