Pumpkin Truffles

Line a baking tray with waxed baking paper and set aside.

Add everything except the chocolate to a bowl and mix well until it forms a mouldable dough.

Let the mixture sit for a few minutes to allow the coconut flour to absorb the moisture.

Divide the dough into 10 pieces and then roll each piece into a ball and place on the prepared tray.

Place in the fridge for 15 minutes to firm up a little.

Melt the chocolate chips or chopped dark chocolate over a double boiler on the stove until completely smooth.

Use a fork to dip each ball into the melted chocolate until fully coated and then place back on the parchment paper. If desired, sprinkle with a little coarse sea salt (if adding extra chocolate drizzle after, wait and sprinkle with sea salt then).

Allow to set in the fridge for at least 20-30 minutes until the chocolate is hardened.

Optional: For a pretty effect, drizzle the balls with additional melted chocolate and a sprinkle with coarse sea salt and set in the fridge for another 15 minutes.

Place the truffles in an airtight container and store in the fridge for up to 1 week or freezer for up to 3 months.