No tricks here – just tasty little treats – with these healthier Pumpkin Pie Truffles!
Incredibly rich, yet surprisingly not-horrible-for-you pumpkin pie truffles
Yes, that is a thing! And they’re far simpler to make than you’d think. You just need a food processor, a sheet pan, a glass bowl, and a small pan. And of course, the desire for something perfectly pumpkin spiced and enrobed in dark chocolate. Are you feeling me here?
In fact, we even made a little video for you to show you just how easy these Pumpkin Pie Truffles really are.
Fillings with benefits
Okay, that’s a little weird, but I’m going with it because the filling of these sweet little pumpkin pie truffles is surprisingly not junky. In fact, it’s nowhere near junky what with the pumpkin (fiber, beta-carotene), almond butter (magnesium, vitamin E), coconut butter (fiber, medium chain fatty acids), coconut flour (more fiber), and just the tiniest amount of maple syrup (manganese, natural sweetener).
By replacing the usual chocolate and heavy cream-based ganache that you’d find in traditional truffles, we’ve made these plant-based and kept the overall sugar relatively low at just 3g per serving.
And let’s not forget that pumpkin pie spice that makes everything nice, shall we?
The hardest part is waiting.
Like all good things, the hardest part about these pumpkin pie truffles is waiting for a full 30 minutes for them to chill in the freezer before you dunk them into the melted chocolate. I’m normally a very patient human, but when I’m making these truffles…I have to admit that more times than not I end of up with eleven truffles to dunk rather than twelve. #blamethedog #waitwedonthaveadog
Salt is everything here.
Anyone who follows a diet that’s heavy on the whole, unprocessed foods (read: not a lot of sodium from packaged foods) will tell you that salt is the most amazing thing on the planet. It enhances everything it touches. It makes flavors pop and pairs so beautifully with just about anything sweet, which is why these pumpkin pie truffles got a little sprinkle of coarse salt before adding a few crunchy sliced almonds.
In a word, or two, they’re pumpkin-y perfection. Wouldn’t you agree?
Looking for more delicious and healthier-for-you pumpkin recipes?
Check out our Soft Gluten-Free Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Spice Butter Coffee, Slow Cooker Pumpkin Chili, Paleo Pumpkin Spice Protein Waffles, Pumpkin Spice Protein Bars, No-Bake Pumpkin Chocolate Chip Granola Bars, or our No-Bake Pumpkin Cheesecake Parfaits.
- 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 soft dough forms. If dough is too sticky, add 1-2 tsp. of additional coconut flour.
- Roll dough between your palms to form 12 equal-sized balls. Place on a plate in the fridge and allow to chill at least 30 minutes.
- When ready to dip, place chocolate chips and coconut oil in a 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, salt, and additional pumpkin pie spice, if desired.
- Transfer to a parchment paper-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.
The texture is best when they’ve been allowed to sit at room temperature for 15-20 minutes before serving.
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, cookie exchange, or teacher gift.
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- Serving Size: 1 truffle
- Calories: 90
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
Have you made these yet? I’d love to hear what you think in the comments below.
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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