Vegan Pumpkin Truffles
These healthy and delicious vegan chocolate pumpkin spice truffles are easy to make with just 7 simple ingredients.
- 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
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- 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.
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.
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.
- 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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- Line a plate or baking tray with parchment paper and set aside.
- Add everything except the chocolate to a bowl and mix well until it forms a moldable dough. Let the mixture sit for a few minutes to allow the coconut flour to absorb the moisture.
- Divide the dough into 10 pieces and then roll each piece into a ball and place on the prepared tray or plate.
- Melt the chocolate chips or chopped dark chocolate in the microwave or in a double boiler until completely smooth. If using a microwave, stirring every 15-20 seconds until melted.
- Use a fork to roll each ball in the melted chocolate until fully coated and then place back on the parchment paper. If desired, sprinkle with a little coarse sea salt (if adding extra chocolate drizzle after, wait and sprinkle with sea salt then).
- Allow to set in the fridge for at least 20-30 minutes until the chocolate is hardened.
- Optional: For a pretty effect, drizzle the balls with additional melted chocolate and a sprinkle with coarse sea salt and set in the fridge for another 15 minutes. Enjoy!
Storing: Keep cool. Store in the fridge in a sealed container for up to 1 week or freezer for up to 3 months.
- Serving Size: 1 truffle
- Calories: 162
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 7 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 3 g
Keywords: pumpkin truffles, chocolate pumpkin truffles