Pumpkin-flax truffles

Raw honey adds sweetness and boosts the immune system.

Satisfy your sweet cravings with these chocolate-covered bites. “The healthy fats and protein from the almond butter, oats, and flaxseed balance out the sweetness from the honey and chocolate,” says Laura Rege, a New York City-based recipe developer. A mix between truffles and energy balls, they’re also the perfect pre-workout snack.

Prep Time: 10 minutes
Freeze Time: 1 hour
Makes 24 truffles
Photography and styling by Jenny Huang


¾ cup old-fashioned rolled oats
¾ cup pumpkin puree
¼ cup raw honey
¼ cup almond butter
½ teaspoon pumpkin pie spice
1 tablespoon ground flaxseeds
Sea salt
1 3½-ounce dark chocolate bar, melted
¼ cup cacao nibs, finely chopped


Line a baking sheet with parchment paper. In a medium bowl, combine the oats, pumpkin, honey, almond butter, pumpkin pie spice, flax seeds, and a large pinch of salt.
Using damp hands, roll the oat mixture into balls, about 1 tablespoon each. Arrange on the prepared baking sheet. If they’re too soft, cover and refrigerate for 15 minutes.
Dip ball into melted chocolate. Use a fork to lift it out. Tap gently to remove excess chocolate and place ball on the baking sheet. Sprinkle the top with cacao nibs. Repeat with the remaining balls.
Transfer the baking sheet to the freezer. Freeze until solid, at least 30 minutes or up to 1 week, covered. Eat directly from the freezer or set out at room temperature for a party.