Description
These no-bake vegan pumpkin truffles are a quick, creamy, and delicious treat bursting with seasonal spice. They are simple to make and perfect for a guilt-free indulgence.
Ingredients
- 3/4 cup pumpkin purée (not pie filling)
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups dairy-free dark chocolate chips
- 1 tablespoon coconut oil
- Optional: Crushed pistachios or sea salt flakes for topping
Instructions
- In a bowl, combine pumpkin purée, almond flour, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Mix until a thick dough forms.
- Scoop the mixture into small portions and roll into balls or shape using silicone molds. Freeze for 20–30 minutes until firm.
- Melt the chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip the chilled truffles into the melted chocolate, coating them fully. Place on parchment paper and sprinkle with crushed pistachios or sea salt if desired.
- Chill in the refrigerator until set, about 20 minutes. Store in an airtight container in the fridge.
Notes
- Make sure to use pumpkin purée and not pumpkin pie filling for the best flavor.
- For a nut-free version, consider using sunflower seed flour instead of almond flour.
- These truffles can be stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
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