Pumpkin Spice Truffles
User Reviews
5.0
6 reviews
Excellent
Pumpkin Spice Truffles
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These pumpkin spice truffles are made with real pumpkin puree and taste just like pumpkin pie! Coated in white or dark chocolate, they’re a family favorite and the perfect healthy, no-bake dessert for the holidays. Plus, there’s no refined sugar!
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Ingredients
Truffles:
- ½ cup pumpkin puree
- ¼ cup almond butter (peanit butter, cashew butter, and granola butter also work!)
- 2 tablespoon maple syrup
- 2 teaspoon vanilla extract
- 2 teaspoon pumpkin spice
- ¼ cup + 1 tablespoon coconut flour
Topping:
- 1 cup white chocolate
- 1 tablespoon coconut oil
- 3 tablespoon dark chocolate (OPTIONAL DRIZZLE)
Instructions
- Prep the tray: Line a baking tray (that fits in your freezer) with parchment paper.
- Make the truffle mixture: In a large bowl, mix the pumpkin puree, almond butter, maple syrup, vanilla, pumpkin spice, and coconut flour. Combine with a spatula, then roll the mixture into about 15 golf ball-sized truffles. Place them on the tray and freeze for 10–15 minutes.
- Melt white chocolate: Add white chocolate and 1 tablespoon of coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring between, until melted and smooth. Be careful not to burn it!
- Melt dark chocolate: Repeat the same melting process with the dark chocolate and 1 teaspoon of coconut oil until smooth.
- Coat the truffles: Remove the chilled truffles from the freezer. Dip each one into the melted white chocolate, using two forks or spoons to coat evenly. Place them back on the lined tray.
- Drizzle with dark chocolate (OPTIONAL): Dip a fork into the melted dark chocolate and drizzle it over the white chocolate-coated truffles.
- Freeze again: Freeze the truffles for another 20 minutes.
- Enjoy! Store leftovers in the fridge and enjoy anytime.
Notes
- To make them nut-free: Swap almond butter with sunflower seed butter or tahini for a nut-free version.
- Coconut Flour Substitutes: Helps bind the truffles and keeps them gluten-free. A little goes a long way, so stick to this one! I would not substitute this flour. If necessary, use almond flour or regular all-purpose flour in a 3:1 ratio (1 tablespoon of coconut flour = 3 tablespoons of almond flour).
- To make it vegan: Use dairy-free chocolate to keep it fully plant-based.
- Chocolate variations: Feel free to use white or dark chocolate, depending on your preference!
- Skipping chocolate coating: While the chocolate coating gives these truffles a delicious crunch and extra sweetness, you can skip it if you prefer. You can also roll the truffles in cocoa powder, crushed nuts, or even shredded coconut for a different twist.
- Storing: Store the truffles in an airtight container in the fridge for up to a week, or freeze them for longer storage.
Nutrition Information
Show Details
Calories
114kcal
(6%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
2mg
(1%)
Sodium
19mg
(1%)
Potassium
82mg
(2%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1274IU
(25%)
Vitamin C
0.4mg
(0%)
Calcium
39mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 15truffles
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 19mg | 1% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1274IU | 25% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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