Healthy Pumpkin Pie Truffles (vegan, gluten-free, oil-free, no sugar added)
These healthy pumpkin pie truffles are delicious, wholesome, and taste just like pumpkin pie without the hassle. They're so easy to make too!
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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.
Servings: 14