These healthy pumpkin truffles will be your new favorite no bake fall dessert. Gluten free, vegan, and taste like pumpkin spice! A mouthwatering healthy truffle that everyone will love.
Pumpkin truffles make the best no bake fall dessert!
It’s pumpkin season and today I’m introducing you to the magic that is these Dark Chocolate Pumpkin Truffles!
Sweet pumpkin spice filling coated in melted dark chocolate and topped off with flaked sea salt.
If you love pumpkin you will go nuts for these delicious little bites! We are making these and pumpkin cheesecake truffles on repeat this fall.
Ingredients to make pumpkin truffles with dark chocolate
- canned pumpkin
- coconut flour: this is my secret for the perfect texture truffle without tons of powdered sugar in it.
- pure maple syrup
- vanilla extract
- pumpkin pie spice
- salt
- cinnamon
- pure cane sugar
- coconut oil
- dark chocolate chips
- flaked sea salt, for topping
How to make pumpkin truffles
In a bowl, you will mix together all of the ingredients for the pumpkin truffles: canned pumpkin, coconut flour, maple syrup, vanilla, salt, pumpkin pie spice, cinnamon, sugar, and coconut oil.
The batter should be not sticky once you mix the coconut flour in.
Shaping the pumpkin truffles
My #1 hack for making these truffles super easy is using a mini cookie scoop. Just grab a cookie scoop, press the batter firmly into it, and drop onto a lined cookie sheet.
This way is so much easier than using your hands, and cuts a lot of time off of the prep. Use your cookie scoop to distribute the truffle batter onto a wax paper lined baking sheet.
Once you have scooped all of the truffles, place the cookie sheet in the freezer for 20 minutes. Cold truffles make for easier dipping, and less batter getting into the chocolate.
While the truffles are chilling, melt your chocolate. The recipe calls for dark chocolate chips, but you can use milk chocolate if you like for a sweeter truffle.
Dipping the truffles in dark chocolate
Once the truffles are chilled, it’s time to coat them in the chocolate. Drop a truffle into the bowl of melted chocolate. Use a spoon to drizzle chocolate over the top, then quickly remove with a fork and toothpick back onto the baking sheet. Repeat for the remaining truffles.
I usually google a truffle tutorial online before making them just as a quick refresher! Just remember that they don’t have to be perfect (mine certainly were not!)
After each truffle is dipped, place it back onto the wax paper lined cookie sheet. Sprinkle immediately with flaked sea salt. This is important to do this after each truffle, as the chocolate hardens quickly.
The sea salt is key for building the perfect bite so don’t skip it! Sea salt flakes on chocolate are LIFE CHANGING. It really takes the flavor to the next level. You gotta trust me on this.
This recipe is one that uses a whole can of pumpkin. That way you won’t have to worry about coming up with a use for leftover canned pumpkin, or wasting it!
These truffles are also vegan, gluten free, and no bake. So easy and perfect for everyone to eat! Store any leftovers in the fridge or freezer in an airtight container.
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
More pumpkin recipes
- Vegan Pumpkin Chocolate Chip Cookies
- Gluten Free Pumpkin Cookies
- Frozen Pumpkin Pie Smoothie
- Pumpkin Cream Cheese Dip
- Gluten Free Pumpkin Pie
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Yield: around 35 truffles
Prep Time: 30 minutes
Additional Time: 20 minutes
Total Time: 50 minutes
These dark chocolate pumpkin truffles are so delicious and naturally gluten free and vegan. A healthy pumpkin spiced truffle that is perfect for fall!
Ingredients
- 15 oz canned pumpkin
- 1 cup coconut flour
- ¾ cups pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup pure cane sugar
- ⅛ cup coconut oil, melted (measure while solid, then melt)
- 3 ½ cups dark chocolate chips
- flaked sea salt, for topping
Instructions
- Add pumpkin, maple syrup, vanilla, pumpkin pie spice, salt, cinnamon, sugar, and melted coconut oil to a bowl and mix well.
- Add the coconut flour and mix until well combined (batter will be thick and not sticky)
- Use a mini ice cream scoop (see pictures), or a spoon to form truffles
- Place truffles on a wax paper lined baking sheet
- Freeze the truffles for 20 minutes
- Melt the chocolate while the truffles are freezing. The easiest way is to melt in a microwave safe bowl in 20-30 second increments. Stir often and do not overcook to avoid burning the chocolate.
- For each truffle, drop it into the melted chocolate. use a spoon to drizzle the chocolate over the top
- Use a fork and toothpick under the bottom to place truffle back onto the lined baking sheet
- Top immediately with flaked sea salt
- Repeat until every truffle is dipped in chocolate and topped with sea salt
- Place back in the freezer until solid
- Store in a ziploc bag or freezer safe container
- store leftovers in the fridge or freezer
Notes
You can easily google "how to dip truffles" to find a visual tutorial if you have never made them before!
Nutrition Information:
Yield: 35Serving Size: 1
Amount Per Serving:Calories: 150Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 53mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 1g
