Pumpkin Pie Truffles
All the cozy flavor of pumpkin pie wrapped in a rich chocolate shell—these no-bake truffles are quick, gluten-free, and perfect for gifting or indulging!
Ingredients
- ½ cup almond butter or use cashew, sunflower seed, or oat butter
- ⅓ cup pumpkin puree not pumpkin pie filling
- 3 tablespoons maple syrup or use honey or agave
- ⅓ cup coconut flour adjust as needed for consistency
- 1 teaspoon pumpkin pie spice or a homemade spice blend
- 1 teaspoon ground cinnamon
- 1 cup white or dark chocolate use vegan chocolate if needed
- 1–2 teaspoons coconut oil to thin the chocolate
Instructions
- In a medium bowl, mix almond butter, pumpkin puree, and maple syrup until smooth.
- Add coconut flour, pumpkin pie spice, and cinnamon. Stir until a soft dough forms.
- Scoop and roll the dough into smooth balls using your hands.
- Optional: Chill the balls on a parchment-lined baking sheet for 5 minutes if the dough is too soft.
- In a microwave-safe bowl or double boiler, melt chocolate with 1–2 teaspoons of coconut oil until smooth.
- Dip each chilled truffle into the melted chocolate, coating fully. Tap off excess and place back on parchment.
- Freeze the truffles for about 15 minutes, or until the chocolate coating is set.
- Serve immediately or store in the fridge or freezer in an airtight container.
Notes
Try drizzling contrasting chocolate or adding a pinch of cayenne for a spicy twist. For a nut-free version, sunflower seed or oat butter work well. These are great for gifting—package in boxes or bags with ribbon. Store in fridge for 1 week or freeze for up to 3 months.
Nutrition
Calories: 140kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 5mgPotassium: 90mgFiber: 2gSugar: 6gVitamin A: 2500IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!