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Pumpkin Pie Truffles

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins (+ 30 mins to chill)
  • Yield: 12 truffles 1x
  • Cuisine: Gluten-Free, Vegan, Paleo

Ingredients

Instructions

  1. 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.
  2. Stop processor and add coconut flour. Process until a soft dough forms. If the dough is too sticky, add 1-2 tsp. of additional coconut flour.
  3. Roll dough between your palms to form 12 equal-sized balls. Place on a plate in the freezer and allow to chill at least 30 minutes.
  4. 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.
  5. 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.
  6. Transfer to a parchment paper-lined baking sheet and return to the fridge until chocolate hardens.
  7. Store truffles in a covered container in the fridge for up to 2 weeks.

Notes

The texture is best when they’ve been allowed to sit at room temperature for a few 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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Nutrition

  • Serving Size: 1 truffle
  • Calories: 90
  • Sugar: 3g
  • Sodium: 50mg
  • Fat: 8g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 2g