Dark Chocolate Pumpkin Truffles

15 oz. (1 ¾ cup) canned pumpkin purée
⅔ cup Kowalski's Pure Maple Syrup
½ cup sugar
2 tbsp. coconut oil, melted
1 tsp. Kowalski's Organic Madagascar Vanilla Extract
1 tsp. pumpkin pie spice
½ tsp. kosher salt
½ tsp. ground cinnamon
1 cup coconut flour
7 oz. melting chocolate discs (in the Grocery Department near the chocolate chips)
- garnishes, to taste: flaky sea salt, toasted coconut, roasted pepitas and/or very finely chopped candied ginger
  1. In a large mixing bowl, combine first 8 ingredients (through cinnamon).
  2. Add coconut flour; mix until well combined.
  3. Form balls approx. ¾-1" in diameter; chill until firm (at least 30 min.).
  4. In a medium microwave-safe mixing bowl, microwave chocolate according to pkg. directions.
  5. Dip balls in chocolate to coat.
  6. Place dipped candy on a parchment-lined baking sheet; sprinkle each with a garnish of your choice.
  7. Refrigerate until set; store in the refrigerator or freezer, tightly covered, for 2 weeks or up to 3 months.