These Pumpkin Truffles are soft, chewy and easy to make with a pumpkin cookie dough center covered in a creamy dairy-free white chocolate coating. They’re naturally sweetened and full of cozy pumpkin and warm spices and the perfect healthy treat for fall! Gluten-free, vegan, paleo with low carb and keto options.
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Healthy Pumpkin Truffles Recipe
Looking for an easy no bake treat for fall? These Pumpkin Truffles are easy to make with cozy pumpkin, warm spices and are naturally sweetened with maple syrup. The pumpkin cookie dough center is soft, chewy and coated in dairy-free white chocolate chips to satisfy that pumpkin pie craving.
Not only is this no bake recipe easy and tasty, but it’s also a healthier dessert option that works with all sorts of special diets. These easy vegan truffles are dairy-free, gluten-free and paleo, and you can use a low-carb sweetener to make them keto or use my Keto Chocolate Truffles recipe! So there’s really no reason not to make these healthy and delicious treats.
What Are Truffles?
Truffles are rich and decadent little round candies with a chocolate coating and some sort of soft filling. They’re often made with chocolate and delicious any time but especially great for the holidays! These festive and heathy pumpkin pie truffles are made with a soft pumpkin cookie dough batter taking an already fabulous dessert to the next level.
Ingredients you need
The ingredient line-up for these vegan pumpkin truffles is pretty quick and simple. The 2-ingredient chocolate coating surrounds a sphere of creamy, mouthwatering pumpkin-spice goodness!
For the Pumpkin Pie Truffles
- Unsalted Creamy Cashew Butter: You can also use almond butter or peanut butter (if not paleo) for different flavors! Be sure to use drippy or fresh nut butter and not near the bottom of the jar.
- Pumpkin puree: be sure to use pure sugar free canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree. Be sure not to use canned pumpkin pie filling though since it’s packed with other sweeteners and fillers.
- Pure maple syrup: You can also use coconut nectar syrup, organic agave or honey, if not vegan. For low carb keto pumpkin truffles, use Organic Yacon Syrup, Lakanto Sugar-Free Maple Syrup or another liquid sweetener.
- Almond Flour: be sure to use superfine almond flour and not almond meal.
- Coconut flour: you’ll need just a tablespoon and a half of this low carb and grain-free flour to help hold the cookie dough together. You can also sub with plant-based protein powder for an extra boost of protein. We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite.
- Vanilla extract: you’ll need 1 teaspoon to add flavor.
- Pumpkin spice: you can use our homemade pumpkin pie spice blend or you can grab a jar from any grocery store.
- Cinnamon: optional for an extra boost of flavor.
- Fine Sea Salt: balances out the sweetness and adds amazing flavor.
- Crushed grain-free / gluten-free pretzels of choice or roughly chopped pecans
For the Chocolate Coating
- Dairy-Free White Chocolate Chips: Use a good quality brand – we like Pascha’s Organic OR Lily’s Sweets. You can also sub with pure cacao butter or coconut butter (coconut manna). Chopped white chocolate will work as well.
- Coconut Oil: Melt your chocolate with ease by adding a teaspoon of coconut oil.
- Crushed grain-free cookies: optional for garnish. We like Hu’s Kitchen Snickerdoodles but any will work.
How to Make Pumpkin Truffles
No oven is needed for this no-stress pumpkin cookie dough truffles recipe. The chocolate is easy to melt on your stove or in your microwave – whichever you prefer!
For the Truffles
- Line Baking Sheet: Line a baking sheet with parchment paper. Set aside.
- Mix the ingredients: In a large bowl, use a fork to mix the nut butter together with the maple syrup, pumpkin puree and vanilla. Slowly add in the almond flour, coconut flour, spices and salt then continue stirring until the mixture resembles cookie dough. Add a little bit more nut butter or maple syrup if the mixture is too dry or add more flour if the mixture is too wet. Stir in the pretzels or pecans.
- Shape Truffles & Chill: Scoop out 1/2 – 1 tablespoon-sized dough and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10 minutes, or until firm.
For the Coating
- Melt Chocolate: Meanwhile, add chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
- Coat Truffles: Use a spoon to dip the truffles into the melted chocolate, then return them to the lined pan. Drizzle in a zig zag any remaining chocolate overtop the truffles and top with crushed grain-free cookies or gluten-free graham crackers
- Chill: Return the pan to the fridge or freezer, for 10-15 minutes, or until the chocolate is set. Store leftovers in an airtight container in the fridge or freezer.
Decorating Tips for This Truffles Recipe
These easy decorating ideas will make your truffles ultra fun and festive. There are so many ways to make them even more eye-catching than they already are!
- Top with Salt or Sugar: When it comes to topping off these truffles, we usually go for a quick and easy sprinkle of flaky sea salt or raw sugar crystals.
- Coat with Dark Chocolate: A lot of people love the combination of pumpkin and chocolate.
- Top with Cookie Crumbs: Add more flavor and a light crunch to these truffles by sprinkling crushed cookies on top of them before chilling the chocolate coating.
- Add Some Festive Spices and Extracts: Add some gingerbread spices and molasses to make gingerbread truffles. You can even decorate these chocolate truffles by adding a dusting of ground ginger and cinnamon on top.
How to Store Truffles
Leftover pumpkin balls should be stored in an airtight container in the refrigerator. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.
Is This Vegan Truffles Recipe Freezer Friendly?
You can absolutely freeze your paleo truffles for extended storage, if desired. As long as you keep them in an airtight container, they should last for 2-3 months. Just thaw them overnight in the fridge when you’re ready to eat them.
More healthy vegan truffle recipes:
In need of new holiday treats to try? These easy recipes are sure to satisfy your cravings.
These Pumpkin Truffles are soft, chewy and easy to make with a pumpkin cookie dough center covered in a creamy dairy-free white chocolate coating. They're naturally sweetened and full of cozy pumpkin and warm spices and the perfect healthy treat for fall! Gluten-free, vegan, paleo with low carb and keto options.
- 1/2 cup creamy unsalted cashew butter (or any nut butter / seed butter of choice)
- ¼ cup pumpkin puree , not pumpkin pie filling
- 4 tbsp maple syrup , or you can also use coconut nectar syrup, organic agave or honey, if not vegan. For low carb keto pumpkin truffles, use Organic Yacon Syrup, Lakanto Sugar-Free Maple Syrup or another liquid sweetener.
- 1 tsp pure vanilla extract
- 3/4 cup superfine blanched almond flour
- 1 1/2 tablespoons coconut flour - or add 2-3 tablespoons more of almond flour. You can also sub with plant-based protein powder for an extra boost of protein. We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite.
- 2 teaspoons pumpkin pie spice (or sub with 1 1/2 teaspoons ground cinnamon, ½ teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves)
- 1/2 teaspoon ground cinnamon , optiona for extra flavor
- 1/4 tsp fine sea salt
- 1/4 cup crushed grain-free / gluten-free pretzels of choice or roughly chopped pecans. We like Fit Joy.
- 1 cup dairy-free white chocolate chips , chopped white chocolate, pure cacao butter or coconut butter (coconut manna). We like Pascha's Organic OR Lily's Sweets. You could also use chopped white chocolate if that's easier.
- 1 tablespoon coconut oil
- Crushed grain-free cookies or gluten-free graham crackers of choice , optional for garnish. We like Simple Mills Honey Cinnamon Sweet Thins or Hu's Kitchen Snickerdoodles.
- Line a baking sheet with parchment paper. Set aside.
In a large bowl, use a fork to mix the nut butter together with the maple syrup, pumpkin puree and vanilla. Slowly add in the almond flour, coconut flour, spices and salt then continue stirring until the mixture resembles cookie dough. Add a little bit more nut butter or maple syrup if the mixture is too dry or add more flour if the mixture is too wet.
Stir in the pretzels or pecans.
- Scoop out 1/2 - 1 tablespoon-sized dough and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10 minutes, or until firm.
Meanwhile, add chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
Use a spoon to dip the truffles into the melted chocolate, then return them to the lined pan.
Drizzle in a zig zag any remaining chocolate overtop the truffles and top with crushed grain-free cookies or gluten-free graham crackers
- Return the pan to the fridge or freezer, for 10-15 minutes, or until the chocolate is set. Store leftovers in an airtight container in the fridge or freezer.
How to store
Leftover truffles should be stored in an airtight container in the refrigerator. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.
How to freeze
You can store these truffles in the freezer for 2-3 months. Just thaw them overnight in the fridge when you're ready to eat them.
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