Spiced Pumpkin Truffles

Let’s make it.

1. Mix the 115 g melted and cooled coconut oil with the vanilla and pumpkin spread.
2. Gradually mix in the coconut flour.
3. Break the pretzels into small pieces and fold them into the mixture.
4. Shape into bite-size balls and freeze for 15 minutes.
5. Melt the white chocolate with the remaining 10 g coconut oil over a double boiler.
6. Dip the chilled balls into the chocolate.
7. Refrigerate for about 20 minutes to set.