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.
Ingredients
- 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
- 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.)
- Combine Dates, Pumpkin and Almond Butter: Mix the processed date paste, pumpkin puree, and almond butter in a large mixing bowl. Mix to combine.
- 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.
- 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).
- 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
