Step 1

In a large bowl, combine canned pumpkin and vanilla extract (the only liquid ingredients in this recipe).

Step 2

Add the graham cracker crumbs, oat flour, and pumpkin pie spice (or cinnamon), then mix it all together until it forms a sticky batter.

Step 3

Add the protein powder & powdered sugar last, using a silicone spatula to fold everything together until dough forms. NOTE: I use a protein powder that is a blend of whey & casein, which makes a huge difference. Whey protein alone is going to be very sticky, so you may need to add additional oat flour to soak up some of the moisture.

Step 4

In a separate bowl, add graham cracker crumbs for your coating.

Step 5

Break off small pieces of the dough to create your truffles, then roll in your palms. The dough will be slightly sticky but still easy to work with. I was able to create 12 truffle bites from my dough.

Step 6

Roll each truffle in the graham cracker crumbs to coat. Spray each truffle with butter spray (or any cooking spray) and roll them in the graham cracker crumbs once more. This will create a thicker coating, which is ideal!

Step 7

Put your truffles in the refrigerator and let them sit for at least 2 hours, but for best results, let them sit overnight. The flavor enhances as these chill, and they will also firm up in that time.