Healthy Pumpkin Pie Truffles (vegan, gluten-free, oil-free, no sugar added)
These healthy pumpkin pie truffles are SO addicting and you just feel great after eating them. It’s full of pumpkin and fall flavors and super easy to make. This might be one of my top favorite pumpkin snacks or desserts. They satisfy my sugar and chocolate cravings too, which happens on the daily.
I love the combination of dates, pumpkin, and nuts. I feel like it’s a great balance of flavors. The dates add a caramel flavor and texture without needing to add sugar. It’s the perfect snack, breakfast, or dessert. I’ve been eating one everyday either as a snack or when I need something sweet.
These healthy pumpkin pie truffles are packed with protein, good for you fats, fiber, and all the cozy fall flavors. They are vegan, gluten-free, oil-free, and have no sugar added (minus the chocolate coating). It’s a guilt free treat that is wholesome and satisfying. Not to mention, incredibly easy to make too! It tastes like pumpkin pie without the hassle of making pie. I love a good no bake treat because it’s still pretty hot over here!
If you make these healthy pumpkin pie truffles, tag me @nutsaboutgreens on Instagram so I can see your creations!
Healthy Pumpkin Pie Truffles (vegan, gluten-free, oil-free, no sugar added)
Ingredients
Truffles
- 12 soft medjool dates, pitted (1 cup packed)
- 1/4 cup natural peanut butter (or any nut butter)
- 1/3 cup pumpkin puree
- 1 cup chopped pecans
- 1/2 cup shredded coconut
- 1 tbsp pure maple syrup (optional, but gives it a slight maple flavor)
- 1 tsp cinnamon
- 1.5-2 tsp pumpkin pie spice
- 1/8 tsp salt
Topping
- 1/3-1/2 cup chopped chocolate
- 1/3 cup shredded coconut
Instructions
- In a food processor, add the soft dates, peanut butter, and pumpkin puree. Pulse until combined. Add the rest of the truffle ingredients. Pulse until well combined. You want some little chunks in there, but everything evenly combined.
- Form dough into balls. I used my 1.5 tablespoon cookie scoop and got about 14 truffles. Place onto a plate lined with parchment paper. Once you have formed all the dough into balls, place the plate in the freezer for 15 minutes to chill.
- Melt the chopped chocolate in the microwave in 30 second intervals. Stir in between each interval until chocolate is nice and smooth. Careful not to burn the chocolate. Place the shredded coconut into a different bowl.
- Take the balls out of the freezer and carefully dip half of them in the chocolate and roll the other half in the coconut. Place back onto the plate lined with parchment paper and place in the freezer for at least 30 minutes to set. Enjoy straight out of the freezer, they stay soft! Store leftovers in an airtight container in the freezer.
