Vegan Pumpkin Truffles

These healthy and delicious vegan chocolate pumpkin spice truffles are easy to make with just 7 simple ingredients.

Recipe Features

• Dietary Features: Vegan, gluten-free, oil-free.
• No baking required!
• Easy to make with just 4 simple ingredients plus spices.
• Perfect sweet treat for fall and special occasions like Thanksgiving and Halloween.
• All the flavours of pumpkin pie in a sweet, little bite covered in chocolate!

Ingredient & Substitution Notes

Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Pumpkin Puree: Use plain, unsweetened canned pumpkin puree (not pumpkin pie filling).
• Coconut Flour: Needed to thicken the truffle filling so can’t be substituted with another flour. You may be able to use almond flour but it hasn’t been tested.
• Maple Syrup: Can be substituted with agave syrup if needed.
• Chocolate: You can use chopped dark chocolate or chocolate chips. Be sure to use dairy-free chocolate (such as Enjoy Life) if you want the recipe to remain vegan and dairy-free.
• Spices: The recipe calls for cinnamon, ginger and nutmeg but if you’re missing nutmeg or ginger, no big deal.

Step-by-Step Photos

Before You Start: Line a tray or plate that will fit in the fridge with parchment paper and set aside for later.

Step 1: Mix everything but the chocolate chips together in a bowl until it forms a thick, mouldable dough. Let it sit for a few minutes so the coconut flour can absorb the moisture.

Step 2: Roll the dough into 10 equal-sized balls.

Step 3: Melt the chocolate in the microwave or using a double boiler. If you’re using a microwave, stir the chocolate every 15-20 seconds to avoid burning it. Once it’s mostly melted, you should be able to to stir it to melt any remaining pieces.

Step 4: Using a fork, roll each ball in the melted chocolate to coat. Place the balls the plate or tray you prepared with parchment paper.

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Set the balls in the fridge for 20-30 minutes until the chocolate has hardened and enjoy!

Quick Tip: For a pretty effect, you can drizzle with additional melted chocolate after the first coating has set. A little sprinkle of coarse sea salt is yummy too!

Notes & Tips

• Sugar-Free Option: Use sugar-free chocolate chips such as Lily’s and a sugar-free sweetener such as monk fruit syrup.
• Low-Sugar Option: Use a high-cacao content dark chocolate for coating.

Storing

• Must be kept cool. They’re ok at room temperature for some time but the chocolate will melt if it’s warm.
• Fridge: Store in a sealed container for up to 1 week.
• Freezer: Store in a sealed container or freezer bag for up to 3 months.

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