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Healthy Pumpkin Truffles

These Healthy Pumpkin Truffles are easy, no-bake pumpkin-spice treats made with pumpkin puree, nut butter, almond flour, maple syrup, and warm spices, then coated in dairy-free dark chocolate.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 20 truffles

Equipment

  • ½ cup canned pumpkin puree, drained
  • ½ cup cashew butter or almond butter
  • 3 tablespoons maple syrup
  • ½ cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 cup dairy-free dark chocolate chips
  • 1 teaspoon coconut oil

Ingredients
  

  • ½ cup canned pumpkin puree drained
  • ½ cup cashew butter or almond butter
  • 3 tablespoons maple syrup
  • ½ cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 cup dairy-free dark chocolate chips
  • 1 teaspoon coconut oil

Instructions
 

  • Mix the drained pumpkin puree, nut butter, maple syrup, and vanilla extract until smooth.
  • Add the almond flour, coconut flour, pumpkin pie spice, and salt. Stir until a soft dough forms.
  • If the mixture is too sticky, add another tablespoon of coconut flour.
  • Roll the mixture into approximately 1-inch balls and place on a parchment-lined baking sheet.
  • Freeze for 30 minutes, until firm.
  • Melt the chocolate chips with the coconut oil in 30-second microwave bursts, stirring between each.
  • Dip each truffle into the melted chocolate and allow excess chocolate to drip off.
  • Return the coated truffles to the parchment-lined sheet.
  • Refrigerate for about 30 minutes, until the chocolate has set.

Notes

Drain the pumpkin well before mixing.
Use plain pumpkin puree, not pumpkin pie filling.
Keep the truffles around 1 inch in size.
Chill the centers before coating.
Don't overheat the chocolate.
Store in an airtight container in the refrigerator for up to 7 days.
Freeze for up to 3 months.
For a nut-free version, use sunflower seed butter.
For a protein version, add 2 tablespoons of protein powder.
For a vegan version, use dairy-free chocolate and plant-based ingredients