Place all ingredients for your truffles in the food processor and mix until well combined and slightly sticky. It should come together in a ball of goodness.
Roll your truffle mixtures into small balls. Really whatever size you would like to eat or share with friends. But truffle size is the smartest size.
Place on a plate and into the freezer to harden for an hour or more.
Once truffles are hard, melt your chocolate and coconut oil together. I used the microwave but you could use a double boiler if you like that idea better. Use a shallow mug or glass that will make dipping your balls easy. Tall, thin ones are a bad idea.
Once your chocolate is melted, use a spoon to drop in your truffle and coat with the chocolate, then place on parchment paper. Immediately top with chocolate chunk, coconut, sea salt or cocoa powder or whatever suits your fancy.
Repeat with all truffles.
Once truffles are done, place in freezer to set. Remove 5 minutes from freezer before serving to your guests to make them easy to bite into. And be ready to be the star of the show. These are delish. Only dumb house guests wouldn’t like them.
This made 18-20 truffle sized balls. I wouldn’t know because I was snacking while making.
**Pumpkin is a seasonal flavor. Feel free to try their other flavors if that’s not available!