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Home » Desserts

No-Bake Chocolate Pumpkin Truffles (Gluten-Free, Vegan)

Published: Sep 1, 2022 by Felicia Lim · This post may contain affiliate links

Jump to Recipe
Top down shot of no bake pumpkin truffles in a bowl.
Up close shot of pumpkin truffles.
A bowl full of chocolate pumpkin truffles

With a smooth and sweet pumpkin filling and a rich chocolate coating, these no-bake chocolate pumpkin truffles are about to be your favorite fall treat. These healthy pumpkin truffles are just to right amount of sweet, and are perfect for satisfying your sweet tooth in a single bite! Plus, these delicious truffles make a fun treat for kids during Halloween and Thanksgiving. Totally gluten-free, dairy-free and vegan too.

A bowl of gluten-free pumpkin truffles.
Jump to:
  • Our Favorite Pumpkin Desserts
  • The Perfect Sweet Treat for Fall
  • Why This Recipe Works
  • Ingredients You’ll Need:
  • Recipes Notes + Substitutions:
  • Make Your Own Homemade Pumpkin Puree
  • How to Make Chocolate Pumpkin Truffles (Dish by Dish)
  • Dish by Dish Tips/Tricks
  • Recipe FAQs:
  • Other Pumpkin Recipes You’ll Enjoy
  • Gluten-Free Desserts to Make
  • No-Bake Chocolate Pumpkin Truffles (Gluten-Free, Vegan)

Our Favorite Pumpkin Desserts

Fall means pumpkin everything, and I’ve been a little more than just giddy with delight that pumpkin season is finally here to stay, for a while at least.

We’ve been indulging in pumpkin treats this time of year, and some of our favorites during the holiday season include:

  • Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
  • Moist Pumpkin Bars (Gluten-Free, Dairy-Free)
  • Pumpkin Roll (Gluten-Free, Dairy-Free)
  • No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
  • Easy Pumpkin Waffles (Gluten-Free, Dairy-Free)
Up close shot of no-bake chocolate pumpkin truffles.

The Perfect Sweet Treat for Fall

And of course… these amazing no-bake chocolate pumpkin truffles that are just the right amount of sweet!

In individual bite-sized portions, these healthy pumpkin truffles will satisfy your sweet tooth as well as your cravings for anything chocolate and pumpkin flavored!

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They’re so good you might not be able to stop snacking on them this pumpkin season!

A bowl of healthy pumpkin truffles.

Why This Recipe Works

  • Simple Ingredients: The ingredients required for this no bake pumpkin truffle recipe are easily accessible at the local grocery store (nothing fancy needed).
  • Easy to Make: These delicious treats come together so easily, and no baking is required! All you need to do is mix the ingredients together for the dough, shape small balls and then cover them in dark chocolate coating!
  • Totally Gluten-Free, Dairy-Free and Vegan: Best of all, this healthy dessert is 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease or gluten and lactose intolerances can enjoy these no bake pumpkin truffles without worries!
Up close shot of half-eaten chocolate pumpkin truffle.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this no-bake chocolate pumpkin truffles recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Ingredients required for no-bake chocolate pumpkin truffles recipe.

Recipes Notes + Substitutions:

  • Dates: I used medjool dates, but you can use any dates you have on hand. Make sure to soak the dates in hot water for at least 30 minutes before processing them into a puree. If the dates are still hard after soaking for 30 minutes, simply soak them for another 15 minutes until they are soft. Alternatively, you may replace the date paste with 1/4 cup of maple syrup, agave nectar or honey.
  • Pumpkin Puree: I like using fresh homemade pumpkin puree when it’s pumpkin season, but feel free to use canned pumpkin instead (just make sure you’re using canned pumpkin puree and NOT pumpkin pie filling).
  • Vanilla Extract: I like adding vanilla extract for extra flavor. Alternatively, you can also use almond extract if you prefer.
  • Pumpkin Pie Spice/Cinnamon: To bring out pumpkin flavor in these pumpkin pie truffles, I’m using a mix of pumpkin pie spice and ground cinnamon. If you don’t have access to pumpkin pie spice, you can substitute it with more ground cinnamon.
  • Almond Butter: I like using almond butter in these homemade truffles, but feel free to use other nut butters such as peanut butter, cashew butter or sunflower seed butter.
  • Almond Flour: Almond flour adds protein to the recipe and also keeps it low-carb. If you don’t have almond flour on hand, you can also grind almonds to make almond meal. Alternatively you can also use tigernut flour or cashew flour if you prefer.
  • Coconut Flour: Adding coconut flour provides these pumpkin chocolate truffles with extra fiber. A little coconut flour goes a long way as it absorbs a lot of liquid. I would not substitute it with another ingredient.
  • Dark Chocolate: I used vegan dark chocolate bars to keep this recipe completely dairy-free and vegan-friendly (feel free to use dark chocolate chips instead of bars). However, if you are not lactose-intolerant, feel free to use normal dark chocolate instead. Alternatively, you may also use white chocolate chips instead of dark chocolate to make white chocolate pumpkin truffles.

Make Your Own Homemade Pumpkin Puree

While you can always stock up on canned pumpkin to make your favorite pumpkin treats, I recommend that you learn how to make your own pumpkin puree instead.

When pumpkins are in season, a large pumpkin can yield many jars of fresh pumpkin puree. Pumpkin puree is so easy to make, and the homemade version tastes better. Plus, it doesn’t have the preservatives that come with the canned version!

Here’s my easy recipe tutorial on how to make pumpkin puree at home.

Hand holding a jar of pumpkin puree.

How to Make Chocolate Pumpkin Truffles (Dish by Dish)

1. Blend Soaked Dates into Paste

Drain any excess water from the soaked dates and blend them in your high-speed blender or food processor until you get a smooth paste. 

(Tip: If the dates are still hard after soaking for 30 minutes, simply soak them for another 15 minutes until they are soft.)

2. Combine Date Paste, Pumpkin and Almond Butter

Mix the processed date paste, pumpkin puree, and almond butter in a large mixing bowl. Mix to combine.

Ingredients in glass bowl.

3. Add Remaining Ingredients to Form Truffle Mixture

Add vanilla extract, pumpkin pie spice, ground cinnamon and salt. Mix well to get a homogeneous mixture. Add coconut and almond flour and combine with a rubber spatula until you a homogeneous truffle dough forms (it will have the texture of cookie dough).

Pumpkin truffle dough in glass bowl.

4. Roll Dough into Balls

Use a mini cookie scoop to scoop 1 heaping teaspoon of truffle filling per truffle and roll with your palms into 1-inch balls. (You should get approximately 30 rolled balls).

Rolling pumpkin truffle dough into balls.

5. Drizzle Melted Chocolate Over Balls

Melt the vegan dark chocolate in the double boiler or in the microwave for 60 seconds until the chocolate is runny. Poke each truffle dough ball with a toothpick or a skewer and then drizzle the warm chocolate over, letting any excess chocolate drip down.

Drizzling melted chocolate over balls of pumpkin truffle dough.

6. Chill Until Set

Place the pumpkin spice truffles on a plate lined with parchment paper and chill these low-carb truffles in the refrigerator for at least 30 minutes for the chocolate to harden before serving.

A bowl with no-bake chocolate pumpkin truffles.

Dish by Dish Tips/Tricks

  • Make Bars Instead of Truffles: If you prefer to make chocolate pumpkin bars instead, simply press the truffle dough into a rectangle block and cut the dough into rectangles or squares. Drizzle the melted chocolate over the bars and that’s it!
  • No Pumpkin Puree? While this recipe uses pumpkin puree, you can also use butternut squash puree or sweet potato puree if you prefer.
  • Optional Toppings: You can also sprinkle sea salt over the melted chocolate before it sets for a kick of saltiness, or sprinkled shredded coconut for a nice contrast in color.

Recipe FAQs:

How to Store Chocolate Pumpkin Truffles?

To store, place these dark chocolate pumpkin truffles in an airtight container and store for up to 5 days in the refrigerator.

Can I Prepare the Filling Beforehand?

Yes you may. If you want, you may also make the pumpkin mixture before hand and then wrap in various layers of plastic wrap and freeze it until you’re ready to roll it into balls and make truffles.

Hand reaching for a pumpkin truffle

Other Pumpkin Recipes You’ll Enjoy

  • Easy Gluten-Free Pumpkin Bagels (Dairy-Free, No-Boil)
  • Moist Gluten-Free Pumpkin Bars (Dairy-Free)
  • Moist Gluten-Free Pumpkin Cornbread (Dairy-Free)
  • Gluten-free Vegan Pumpkin Cheesecake
    Gluten-Free Pumpkin Cheesecake (No-Bake, Dairy-Free, Vegan)

Gluten-Free Desserts to Make

  • Gluten-Free Lemon Meringue Pie (Dairy-Free)
  • Gluten-Free Funnel Cake (Dairy-Free)
  • Cadbury Egg Cookies (Gluten-Free)
  • Gluten-Free Blueberry Dump Cake (Vegan)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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No-Bake Chocolate Pumpkin Truffles (Gluten-Free, Vegan)


★★★★★

5 from 1 reviews

  • Author: Felicia Lim
  • Total Time: 1 hour 15 minutes
  • Yield: 30 truffles 1x
  • Diet: Vegan
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Description

With a smooth and sweet pumpkin filling and a rich chocolate coating, these no-bake chocolate pumpkin truffles are about to be your favorite fall treat. These healthy pumpkin truffles are just to right amount of sweet, and are perfect for satisfying your sweet tooth in a single bite! Plus, these delicious truffles make a fun treat for kids during Halloween and Thanksgiving. Totally gluten-free, dairy-free and vegan too.


Ingredients

Scale
  • 12 medjool dates, pitted and soaked in hot water for 30 minutes
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 cup almond butter
  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 5 ounces vegan dark chocolate for coating

Instructions

  1. Blend Dates into Paste: Drain any excess water from the soaked dates and blend them in your high-speed blender or food processor until you get a smooth paste. (Tip: If the dates are still hard after soaking for 30 minutes, simply soak them for another 15 minutes until they are soft.)
  2. Combine Dates, Pumpkin and Almond Butter: Mix the processed date paste, pumpkin puree, and almond butter in a large mixing bowl. Mix to combine.
  3. Add Remaining Ingredients: Add vanilla extract, pumpkin pie spice, ground cinnamon and salt. Mix well to get a homogeneous mixture. Add coconut and almond flour and combine until you get a homogeneous truffle dough.
  4. Roll Dough into Balls: Use a small cookie scoop to scoop 1 heaping teaspoon of dough and roll them with your palms into a ball. (You should get approximately 30 balls).
  5. Melt Chocolate and Drizzle Over Balls: Melt the vegan dark chocolate in a double boiler or the microwave for 60 seconds until the chocolate is runny. Poke each truffle dough ball with a toothpick or a skewer and then drizzle melted chocolate over. Place them over a plate and chill the truffles in the refrigerator for at least 30 minutes for the chocolate to harden before serving.

Notes

Dates: I used medjool dates, but you can use any dates you have on hand. Make sure to soak the dates in hot water for at least 30 minutes before processing them into a puree. If the dates are still hard after soaking for 30 minutes, simply soak them for another 15 minutes until they are soft. Alternatively, you may replace the date paste with 1/4 cup of maple syrup, agave nectar or honey.

Pumpkin Puree: I like using fresh homemade pumpkin puree when it’s pumpkin season, but feel free to use canned pumpkin instead (just make sure you’re using canned pumpkin puree and NOT pumpkin pie filling).

Vanilla Extract: I like adding vanilla extract for extra flavor. Alternatively, you can also use almond extract if you prefer.

Pumpkin Pie Spice/Cinnamon: To bring out the flavors of fall, I’m using a mix of pumpkin pie spice and ground cinnamon. If you don’t have access to pumpkin pie spice, you can substitute it with more ground cinnamon.

Almond Butter: I like using almond butter, but feel free to use other nut butters such as peanut butter, cashew butter or sunflower seed butter.

Almond Flour: Almond flour adds protein to the recipe and also keeps it low-carb. If you don’t have almond flour on hand, you can also grind almonds to make almond meal. Alternatively you can also use tigernut flour or cashew flour if you prefer.

Coconut Flour: Adding coconut flour provides these pumpkin chocolate truffles with extra fiber. A little coconut flour goes a long way as it absorbs a lot of liquid. I would not substitute it with another ingredient.

Dark Chocolate: I used vegan dark chocolate to keep this recipe completely dairy-free and vegan-friendly. However, if you are not lactose-intolerant, feel free to use normal dark chocolate instead.

Storing: To store, place these chocolate pumpkin truffles in an airtight container and store for up to 5 days in the refrigerator.

  • Prep Time: 45 mins
  • Chilling Time: 30 mins
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: American

Keywords: no-bake chocolate pumpkin truffles

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Grace Lim says

    September 06, 2022 at 8:49 am

    Hi Felicia,
    These no-bake chocolate pumpkin truffles are so sumptious and are great treats for all occasions!

    Thanks and have a blessed week ahead!

    Love you lots,
    Mum

    ★★★★★

    Reply
    • Felicia Lim says

      September 07, 2022 at 5:03 am

      Hi mummy, glad you enjoyed these chocolate pumpkin truffles! 🙂

      Reply
  2. rachel says

    December 14, 2013 at 10:04 pm

    How do I convert grams into cups or tablespoons

    Reply
    • felicia | Dish by Dish says

      December 16, 2013 at 8:29 am

      Hi Rachel, according to online sources, 1 cup of chocolate is about 226g, so 300 should be 1 1/3 cup of chocolate. Hope that helps!

      Reply
  3. Michelle Day says

    December 09, 2013 at 5:19 pm

    Felicia,

    So glad to hear that you’re settling in to the “domesticated” life, lol Don’t you just love Moms!

    These truffles look amazing! I haven’t ever made truffles but I think I’ll try them now. I do have to say out of the whole page the thing that jumped off the page the most was “Gabriel Macht”. We (the hubby and I) love Suits and are disappointed that it’s off the winter. Nice to know someone else who likes it too.

    You paint the most beautiful picture with your words. I wish we had a balcony to have brunch on over the weekends.

    Thanks for sharing this recipe. I also love Joy of Baking and often surf her site for wonderful recipes.

    Have a great week.

    xoxo,
    Michelle

    Reply
    • felicia | Dish by Dish says

      December 09, 2013 at 7:31 pm

      Hi Michelle! so sweet of you to drop by and take the time to comment! You really have to try making chocolate truffles (the name just sounds more complicated than it really is!) Oh and btw, fellow suits-fan, watching Harvey “play the man” after a long day at work is definitely a highlight! Thanks so much for your encouragement; so glad you enjoyed this piece of writing! Take care during this coming winter!! It’s summer here in Buenos aires so we’re trying to shrug off the heat!! xoxo

      Reply
  4. Miranda says

    November 29, 2013 at 9:31 pm

    Scrumptious! I remember being intimidated to try truffles because they tasted so luxurious and upscale… but they’re surprisingly feasible! Especially if – just as you said!- you start with good-quality ingredients. I’m so glad that you’re adjusting to & celebrating your new life in your new home!

    Reply
    • felicia | Dish by Dish says

      December 02, 2013 at 11:39 am

      Hey dear!! Yes, truffles are such decadent delights!! And, with good ingredients, you just can’t go wrong!! hope you had a good thanksgiving!

      Reply
  5. Jess @ On Sugar Mountain says

    November 26, 2013 at 2:09 pm

    Gorgeous truffles, Felicia! And it’s so wonderful to hear that everything is falling into place and that you are enjoying these simple lovely bits of life. 🙂 I wish I could enjoy all of these truffles!

    Much love from the US,

    Jess <3

    Reply
    • felicia | Dish by Dish says

      November 26, 2013 at 4:11 pm

      Hey Jess!! Thank you so much for your constant support and encouragement!! Hope you’re having a great thanksgiving week so far!! Sending much love from Buenos Aires too!!!

      Reply
  6. Grace Lim says

    November 21, 2013 at 9:57 pm

    Hi Felicia,

    Getting domesticated in and around the house is a good thing.

    I love doing things and keeping myself busy with work at home for it gives me the opportunity to naturally ensure that every part of my body (bone, muscles, tendons ….etc ) is in constant mobility to stay fit – no necessity to go to the gym Ha ha. Save me time and money! 🙂

    The chocolate truffles look great! Enjoy 🙂

    Have a great weekend ahead!
    Lots of love coming your way … from Home 🙂

    Reply
    • felicia | Dish by Dish says

      November 22, 2013 at 12:39 pm

      Hahah mummy! yes, I’m finally “domesticated” in your words!!

      Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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