Pumpkin Truffles
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.
Ingredients
- 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.
For the chocolate coating
- 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.
Instructions
-
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.
Recipe Notes
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.