Healthy vegan pumpkin chocolate truffles with a creamy, date-sweetened center. These truffles are vegan, paleo, and naturally sweetened.
- 1/2 cup creamy, unsalted, unsweetened cashew butter or almond butter
- 1/2 cup pitted Medjool dates (about 6-8)
- 1/4 cup pure pumpkin purée
- 1 tablespoon coconut oil
- 1 tablespoon coconut flour, plus more if needed
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 4 ounces quality dark chocolate, chopped (I like 70% cacao and above)
Add the filling ingredients to a food processor and process, stopping to scrape down sides if needed, until everything comes together uniformly into a thick mixture. If the dough seems too sticky, add 1-3 teaspoons of additional coconut flour and process again.
Roll a heaping teaspoon of dough between your palms into a ball and place on a plate. Repeat with remaining dough until about 22-24 truffles are formed. Put truffles in the freezer and allow to chill at least 30 minutes.
Line a baking sheet with parchment paper.
Melt the chocolate in a double boiler or – very carefully in increments – in a microwave. You can find tips on melting chocolate here. Once the chocolate has melted, remove the truffles from the freezer and, using two forks, dip each truffles into the melted chocolate, until completely covered. Let the extra chocolate drip off before placing onto the parchment paper lined baking sheet.
Once all the truffles are covered in chocolate, put the tray back in the freezer for about 30 minutes until the truffles have firmed up again. Sprinkle with extra pumpkin pie spice and sea salt before serving.
Store in an airtight container in the refrigerator or freezer.
This recipe was updated in October 2019. Now simpler to make!
Keywords: vegan truffles, pumpkin truffles, vegan chocolate truffles, vegan pumpkin truffles