Using an electric mixer, beat
together cream cheese,
pumpkin puree, graham
cracker crumbs, Pumpkin Pie
Cheesecake Blend, and vanilla
extract. Refrigerate mixture for
Line a sheet pan with
parchment paper. Shape
tablespoon amounts of
the mixture into balls and place
on the lined sheet pan. (If the
mixture if too sticky, coat palms
with pan spray before rolling).
Freeze for about 2 hours or until
Heat chocolate in the
microwave for 30 second
increments until melted.
Stir after every 30 seconds,
until smooth. Stir in coconut oil.
Remove truffles from freezer.
Working with one truffle at
a time, drop into the melted
chocolate. Remove with a fork,
tapping on the edge of the bowl
to remove excess chocolate.
Slide the truffle off the fork with
a toothpick back onto the sheet
pan. Top with salt.
chocolate is set. Store
leftover truffles in the