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
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- 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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Vegan Pumpkin Truffles
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 10
- Category: Dessert
- Cuisine: American
- Diet: Vegan
Sweet and delicious vegan chocolate pumpkin truffles that are easy to make with just 7 everyday ingredients. You’ll love these for a yummy fall treat or addition to Thanksgiving or Halloween.
- ½ cup pumpkin puree (120 g)
- 6 tablespoons coconut flour (35 g)
- ⅓ cup maple syrup (75 g)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 1 cup chocolate chips or chopped dark chocolate (150 g)
- 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
The coconut flour and pumpkin puree need to be measured with precision or else that first anticipated ‘bite’ will be too soft and somewhat mushy and that will really make a negative impression upon the treat. Sorry but this dessert failed my family’s taste test.
These look delicious! You had me at pumpkin! Is it possible to use almond flour rather than coconut?
I haven’t tried it but I think it should work! Let me know.