You’re in for a treat with these Pumpkin Pie Truffles!
Who’s tired of pumpkin?! Not me. I love that deep orange super vegetable and love using it everything from smoothies, to curries, to quick breads and these incredibly rich, yet surprisingly not-horrible-for-you pumpkin pie truffles.
I’ve robed them in both dark and white chocolate to give you options. The dark chocolate is well, darker and richer and plays nicely with the warmth of the cinnamon and nutmeg in the pumpkin pie spice. If you like things sweeter, the white chocolate definitely sweetens things up but they’re not over the top sweet by any means. They’re going to look gorgeous arrange on a plate for your next holiday gathering or wrapped up for a hostess or teacher gift. You could, of course, keep them for yourself too. I won’t judge.
You know that little voice in your head that says “Make these!”?? Listen to it. It knows that although these look fussy they’re really not. I can easily whip up the filling and roll it into balls in under 15 minutes. And after a 30 minute chill in the fridge they’re ready for dipping. And don’t fear the dipping. Even my 8 year old can handle it with a little supervision. She dipped the white ones above. Pretty, right?!
White chocolate or dark chocolate….it’s your choice?!
For a vegan-friendly, dairy-free version of the Pumpkin Pie Truffles you want to use dairy-free chocolate chips such as Enjoy Life brand.
The base of these truffles are made only with wholesome ingredients: almond butter and coconut butter for a dose of healthy fats, coconut flour for fiber, pumpkin for sweetness and beta carotene (and fiber) and maple syrup for just a touch of sweetness. But they don’t taste healthy. The centers are smooth and creamy with just the right amount of pumpkin pie spice. I topped these with chopped almonds but feel free to get fancy with some sprinkles or grated nutmeg, if you’d like. Or just leave them plain and revel in their chocolaty loveliness.
Their texture is best when they’ve been allowed to sit at room temperature for 15-20 minutes but I completely understand if you can’t wait that long. They’re also delicious right out of the fridge.
Pumpkin Pie Truffles will keep in a covered container in the fridge for up to 2 weeks and can be frozen for longer storage making them a great make-ahead option for a holiday feast or cookie exchange.
- ¼ cup almond butter
- ¼ cup pumpkin puree
- ¼ cup coconut butter
- 2 tsp. maple syrup
- ¾ tsp. pumpkin pie spice
- Pinch of sea salt (if almond butter is unsalted)
- 1 Tbsp. coconut flour
- 6 ounces dark or white chocolate chips (1 cup), such as Enjoy Life! chocolate chunks or Sun Spire White Chocolate chips for this recipe
- ¼ tsp. coconut oil
- Chopped almonds, sprinkles, etc. for garnish
- Place almond butter, pumpkin puree, coconut butter, maple syrup and pie spice in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.
- Stop processor and add coconut flour. Process until a slightly dough forms.
- Roll dough between your palms to form 12 equal sized balls. Place on plate in the fridge and allow to chill at least 30 minutes.
- When ready to dip, place chocolate chips and coconut oil in glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.
- Using a fork or wooden skewer, carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with chopped almonds, sprinkles or additional pumpkin pie spice, if desired.
- Transfer to a parchment lined baking sheet and return to the fridge until chocolate hardens.
- Store truffles in a covered container in the fridge for up to 2 weeks.
Have you made these yet? I’d love to hear what you think in the comments below.
Pin now, make later!