Vegan Pumpkin Truffles

Name: Vegan Pumpkin Truffles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 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)

posted: 08/06/21 — updated: 09/19/21 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe· 3 from 1 review

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

Stack of pumpkin truffles on a plate. One has a bite out of it showing texture inside.

Table of Contents

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

Visual list of ingredients for making vegan chocolate pumpkin truffles.

This list is not complete. 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.

Pumpkin balls being rolled in chocolate.

Chocolate pumpkin balls on a parchment paper-lined tray.

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!

Chocolate truffles on a parchment paper-lined tray.

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.

Hand picking a pumpkin truffle off a plate.

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.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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