Chocolate Pumpkin Protein Truffles (Cottage Cheese)

Spoon 1/2 cup pumpkin puree into the center of a clean dish towel or several layers of paper towels. Gently squeeze out the excess liquid until you have 1/4 cup pumpkin paste remaining.
To a blender or food processor, add the 1/4 cup strained pumpkin, 1/4 cup cottage cheese, 3 tablespoons maple syrup, 2 tablespoons cashew butter, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/8 teaspoon salt. Blend until smooth and creamy. Stir in 1 cup almond flour and 1/4 cup vanilla protein powder by hand until a thick, rollable dough forms.
Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to portion the dough into 24 balls. Place in the freezer for 30 minutes to firm up.
When ready to coat, melt 1/2 cup chocolate chips in the microwave in 30 second increments, stirring between each, until smooth. If needed, add 1-2 teaspoons coconut oil to reach a dippable consistency. Dip each frozen truffle in the melted chocolate, tapping off excess, and place back on the lined baking sheet. Chill until set, about 15 minutes, then enjoy!

Strain that pumpkin: Don't skip this step or your dough will be too wet to roll. Measure the 1/4 cup AFTER straining out the water.

Chill before dipping: Freezing the shaped truffles for 30 minutes first helps them hold together and not fall apart in the melted chocolate.

Taste and adjust: Depending on the sweetness of your protein powder, you may want to add a smidge more maple syrup. Taste and tweak!

Did you make this recipe?Please let me know in the comments below how it turned out :)