Pumpkin Truffles

Pumpkin Truffles- made with pumpkin purée, coconut oil, almond butter, and maple syrup!

Here is a nice healthy treat for you this Holiday season. Who doesn’t want that, right??

This is the type of dessert you can have and truly not feel guilty about.

Pumpkin Truffles- made with pumpkin purée, coconut oil, almond butter, and maple syrup!

They are made with 3 of my favorite healthy dessert ingredients:

Almond butter.

Coconut oil.

Maple syrup.

Pumpkin Truffles- made with pumpkin purée, coconut oil, almond butter, and maple syrup!

I’ve made soooooo many incredibly delicious things out of these ingredients, I’ve completely lost track. There was the Chocolate Cookie Dough Freezer Fudge (a favorite in my household amongst the kids!), Chocolate Peanut Butter No Bakes (another family favorite), Coconut Pecan Macaroons, Pumpkin Pie, Almond Butter Chocolate Chip Crunch Bars….

Pumpkin Truffles- made with pumpkin purée, coconut oil, almond butter, and maple syrup!

And these Pumpkin Truffles have the added benefit of having a vegetable in them! I really can’t stand how utterly great these are for you (especially if you forgo the chocolate topping!).

Really, if you’re looking for something healthy and festive- look no further.

pumpkin fudge truffles3-2

Oh and if you are skilled enough to dip these in the chocolate to completely coat them, instead of just drizzling over the tops (since they kind of melt from the heat of the chocolate… I did a few like this then got sick of having to remelt the chocolate and make it smooth again and again) then they can be served from the refrigerator instead of the freezer for a Pumpkin Truffle with a mousse-like filling- YUM!

Pumpkin Truffles- made with pumpkin purée, coconut oil, almond butter, and maple syrup!

And yes- I know that the vegetables in the back of my photos are NOT pumpkins… my brother already totally called me out on that one. I didn’t have any pumpkin available for a photo shoot. But there were a couple jester squash ready and waiting!

Pumpkin Truffles- made with pumpkin purée, coconut oil, almond butter, and maple syrup!

Pumpkin Truffles
Author: 
Serves: 24
 
Ingredients
  • 1 cup pumpkin purée
  • ¼ cup virgin coconut oil, melted
  • ¼ cup almond butter
  • ¼ cup maple syrup
  • 1 teaspoon pumpkin pie spice*
  • ½ teaspoon vanilla extract
  • pinch of sea salt
  • TO COAT:
  • 1½ cups non-dairy chocolate chips
  • 2 teaspoons coconut oil
Instructions
  1. In the bowl of a food processor, combine all ingredients for filling. Process until smooth and creamy., 1-2 minutes.
  2. Pour filling into a bowl and set in refrigerator to firm up for easier scooping, about 1 hour.
  3. Line a baking sheet with parchment paper. Using a spoon scoop pumpkin cream onto sheet pan by tablespoonfuls
  4. Stick the food processor bowl in the fridge to firm up a little. About 10 minutes.
  5. Using a cookie scoop or spoon, drop mixture onto a lined baking sheet by tablespoonfuls. Place the baking sheet in the freezer to firm up, about 1-2 hours.
  6. To Coat: Fill a saucepan with 1-inch of water and bring it to a boil; lower to a simmer. Place a heat resistant bowl on top of saucepan. Fill bowl with chocolate chips and coconut oil. Melt, stirring occasionally, until completely smooth.
  7. You can try to dip the frozen truffles into the mixture, but some of the truffle will be left behind in the chocolate mixture. It is much easier to simply drizzle the chocolate over the tops of the truffles.
  8. Place sheet pan back in the freezer for the chocolate to firm up. Serve from freezer.
Notes
Using virgin coconut oil will leave these truffles without any trace of coconut flavor- it will be pure pumpkin!
Coconut Butter can be subbed for Coconut Oil for a firmer truffle filling when refrigerated. Just make sure it is melted for mixing.
*You can easily replace the pumpkin pie spice with just ground cinnamon or a combination of ¾ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and a pinch of nutmeg.

 

 

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