No-Bake Pumpkin Pie 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)
• Easy Pumpkin Cake (Gluten-Free, Dairy-Free)
• Pumpkin Roll (Gluten-Free, Dairy-Free)
• No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
• Easy Pumpkin Waffles (Gluten-Free, Dairy-Free)

The Perfect Sweet Treat for Fall

And of course… these amazing no-bake chocolate pumpkin pie 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.

In fact, this no bake pumpkin dessert is so good you might not be able to stop snacking on it this pumpkin season – plus, it’ll make a beautiful addition to your Thanksgiving dessert table!

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 no bake fall 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!

Ingredients You’ll Need:

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

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

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.

How to Make Pumpkin Pie Truffles (Step by Step):

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.

3. Add Remaining Ingredients to Form Pumpkin Truffle Mixture

Add vanilla extract, pumpkin pie spice, ground cinnamon and salt. Mix well to get a homogeneous mixture.

Add the coconut and almond flour and combine with a rubber spatula until you a homogeneous truffle dough forms (it will have the texture of thick cookie dough).

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).

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.

6. Chill Until Set

Place each dipped ball on a plate or baking sheet lined with parchment paper or wax paper.

Chill these low-carb truffles in the refrigerator for at least 30 minutes for the chocolate to harden before serving.

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 some flaky sea salt over the melted chocolate before it sets for a kick of saltiness, or sprinkled unsweetened shredded coconut for a nice contrast in color.

Recipe FAQs:

Other Pumpkin Recipes You’ll Enjoy:

Gluten-Free Desserts to Make:

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!

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

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★★★★★

5 from 1 review

• 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 pumpkin pie 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.

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Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

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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. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a maple syrup alternative that is low glycemic index and will not raise your blood sugar that much).

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 pie 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: pumpkin pie truffles

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