On the day I tried this recipe I had an epic success as well as one of the greatest food fails I’ve ever experienced! I hoped to share this recipe as well as a dark chocolate bourbon truffle recipe with you fine people (and with my mouth, my mouth definitely wanted some of that action). I battled poorly melted, clumpy, bumpy, TERRIBLE tasting chocolate that I endlessly tried to troubleshoot when BAM I dropped the world’s smallest glass bowl and it EXPLODED into a billion pieces. It looked like I had broken the world’s largest bowl! I’ve never seen any glass break like that! I looked, bewildered, across the kitchen at my husband and said “I think we have to move. I don’t think there’s any way it’ll ever be safe for our daughter to crawl in this kitchen again”. Dead. Serious. Thank goodness she wasn’t crawling around there at the time.
Fast forward to endless vacuuming, mopping, scrapping hard clumpy chocolate and drinking that damn bourbon! A toast to epic fails! HA!
Make these though. For real. Epic success. They are the food of the gods! Lightly sweetened and so very full of healthy fats. They taste creepily like real cheesecake, you won’t believe it. They’re also much easier and faster than real cheesecake! Trust me, I didn’t shoot them because they’re beautiful (they’re not much to look at). I shot them to share the recipe with you deserving people;) I’ll be making a bunch for Thanksgiving as they are the perfect single serving taster so you can fit a bit of everything into your tummy!
How to make coconut butter at home:
Load up a high powered blender (vitamix/blendtec) or a food processor with unsweetened coconut flakes. Blitz/process with increasing speed, scraping down the sides often or using a tamper. In a blender it’ll blend up to a creamy liquid consistency in a couple minutes. In the food processor it may take upward of 10 minutes with frequent scraping of the sides. My Blendtec has a “nut butter” pitcher that blitzes butters up in no time. You can also buy a jar from a high end grocery store.
- ½ cup canned pumpkin puree
- ¾ cup coconut butter, completely liquified
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon or pumpkin pie spice
- large pinch salt
- crushed maple candied pecans (sub herbs and pepper for 1 teaspoon pumpkin pie spice)
- With all ingredients at room temperature and the butter completely melted, whisk together first six ingredients until smooth in a ceramic or glass bowl (helps keep "dough" cold as you're forming balls)
- Refrigerate for an hour then scoop "dough" and roll meatball style into 1" balls. Roll balls into crushed candied pecans.
- Immediately shove them all in your face, or if you possess self control that I do not, store in an airtight container in the fridge.
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