Vegan Pumpkin Pie Truffles
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Resting time
10 mins
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Total Time
15 mins
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Servings
12 balls
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Calories
66 kcal
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Course
Dessert
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Cuisine
American, Vegan, gluten-free
Vegan Pumpkin Pie Truffles
Description
This recipe starts by cooking pumpkin puree with maple syrup, pumpkin pie spice, and salt over medium heat until it thickens slightly. Once cooled, almond and coconut flours are mixed in to form a dough firm enough to roll into smooth balls. The truffles are then rolled in a cinnamon and coconut sugar mixture for a light coating of sweetness and spice.
The truffles offer a balanced taste with warm pumpkin spices and sweet maple, complemented by the nutty, slightly grainy texture from the flours. They hold their shape well and are served chilled.
These truffles store refrigerated for up to three days or frozen for a month. Almond flour can be substituted with alternative nut or seed flours combined with oat and additional coconut flour if needed. This makes them flexible for various dietary preferences.
Ingredients
- 1 cup pumpkin pure pumpkin not pie mix, puree
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp pumpkin pie spice (or use a mix of cinnamon, ginger, nutmeg)
- 1/2 cup almond flour 2-3 tbsp
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
Instructions
- Add pumpkin puree and maple syrup to a pan. Mix in the salt and pumpkin pie spice. Cook over medium heat for 6 to 8 mins to thicken slightly. Add in the vanilla extract if using. (You can also add in 1-2 tbsp rum or liquor of choice with maple syrup.)
- Cool slightly then add in the almond and coconut flour. Mix well. Then let chill to absorb for 10 minutes, then mix again. If the dough is sticky, add 2 tablespoons or more almond flour. Press the mixture between your fingers to check.
- Using your hands, form the dough into smooth balls.
- In a bowl, mix the coconut sugar and cinnamon. Roll the balls in cinnamon and sugar mixture . Store refrigerated for up to 3 days and frozen for up to a month.
Notes
- For a nut-free option, substitute almond flour with a mix of nut-free flours like sunflower seed flour, oat flour, and additional coconut flour.
- Store truffles refrigerated up to 3 days or freeze for up to 1 month.
- Nutrition information applies to one truffle ball.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12balls
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 57mg | 2% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3175IU | 64% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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