Servings: 8 truffles
- 2 cups cookie dough
- 1 cup melted vegan chocolate
- orange and green gel or liquid food color
- *food extracts, as desired, orange for the orange part and mint for green part
- **you can also use Matcha green tea powder to color the green part
Shape the cookie dough into 8-10 balls.
Insert a toothpick or small skewer in each.
Pop in a freezer for 10 minutes.
Melt the chocolate. Color 1.5oz. with green food color and remaining with the orange food color.
Coat the cookie dough balls with the orange chocolate and place on a parchment-lined plate or baking sheet.
Place the truffles in a fridge for 15 minutes or until the chocolate is firm. If you want to have smooth truffles just chill them as they are. If you want that pumpkin design, use the back of a fork and gently scrape or go over the sides in the upright motion.
Once firm remove toothpicks.
Spoon the green chocolate in a piping bag.
Pipe the chocolate on top of the pumpkin truffles. Chill the truffles for another 10 minutes.
Calories: 369kcal | Carbohydrates: 49g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 176mg | Potassium: 150mg | Fiber: 2g | Sugar: 33g | Vitamin A: 22IU | Calcium: 10mg | Iron: 2mg