Salted Caramel Pumpkin Truffles with Soma & Golden Sun Milk

These are no-bake truffles for the first week of cold weather. A thick, fudgy centre of peanut butter, maple syrup, and pumpkin purée gets rolled into balls and dipped in dark chocolate. A flake of sea salt on top gives them a salted-caramel finish. From bowl to fridge takes about fifteen minutes, with no oven involved.

The adaptogens go straight into the filling. A teaspoon of Soma Elixir brings its blend of seven double-extracted mushrooms with Schisandra and Rose, a daily resilience tonic that disappears into the peanut butter and maple.* A teaspoon of Golden Sun Milk adds warming chai spice that sits comfortably next to the pumpkin pie spice.* The mixture tastes like caramel and pumpkin, and the botanicals add depth rather than any herbal flavour.

If the filling feels too soft to roll, give it ten minutes in the fridge. It firms up quickly, and cold dough makes the chocolate dipping much easier.

What’s In the Truffle

Soma Elixir is a 10:1 double-extracted tonic of seven medicinal mushrooms (Reishi, Lion’s Mane, Chaga, Cordyceps, Maitake, Shiitake, and Agaricus) with Schisandra Berry and Rose Petal, traditionally used to support vitality, resilience, and immune health.* A single teaspoon stirs into the filling with no change to the flavour.

Golden Sun Milk is an energising adaptogenic chai of Turmeric, Cinnamon, Cardamom, Maca, and Cordyceps, traditionally used to support vitality, focus, and adrenal balance.* It deepens the pumpkin spice and gives the filling a golden, caramel-like warmth.

RECIPE

Prep time: 15 minutes
Bake time: None
Makes: 6–8 truffles
Recipe be: Maike

Ingredients

Caramel-Pumpkin Filling:

• 2 Tbsp peanut butter
• 3 Tbsp maple syrup
• 2 Tbsp canned pumpkin purée
• 1 tsp Anima Mundi Soma Elixir
• 1 tsp Anima Mundi Golden Sun Milk
• 3 Tbsp ground almonds (almond meal)
• ½ tsp pumpkin pie spice

Chocolate Coating:

• ½ cup dark chocolate, melted
• Sea salt, for sprinkling

Method

1. Prepare the pumpkin filling. In a bowl, mix together the peanut butter, maple syrup, and pumpkin purée until smooth.
2. Add the remaining ingredients. Stir in the Soma Elixir, Golden Sun Milk, ground almonds, and pumpkin pie spice. Mix until everything is well combined and a thick mixture forms.
3. Shape the truffles. Divide the mixture into 6–8 equal portions and roll into balls. If the mixture is too soft, refrigerate briefly until firm enough to shape.
4. Coat with chocolate. Dip each ball into the melted dark chocolate, making sure it’s evenly coated.
5. Finish. Place the truffles on a parchment-lined plate or tray and sprinkle with sea salt.
6. Chill and serve. Refrigerate until the chocolate has set. Store in an airtight container in the refrigerator.

Shop The Ingredients

Soma Elixir: 10:1 double-extracted 7 mushroom tonic with Schisandra and Rose for daily resilience and immune support*

Golden Sun Milk: energizing adaptogenic chai of Turmeric, Maca, and Cordyceps for vitality and focus*

Find more seasonal recipes in the Blog.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.