No tricks here – just tasty little treats – with these healthier Pumpkin Pie Truffles!
Incredibly rich, yet surprisingly not-horrible-for-you pumpkin pie truffles
Yes, that is a thing! And they’re far simpler to make than you’d think. You just need a food processor, a sheet pan, a glass bowl, and a small pan. And of course, the desire for something perfectly pumpkin spiced and enrobed in dark chocolate. Are you feeling me here?
Fillings with benefits
Okay, that’s a little weird, but I’m going with it because the filling of these sweet little pumpkin pie truffles is surprisingly not junky. In fact, it’s nowhere near junky what with the pumpkin (fiber, beta-carotene), almond butter (magnesium, vitamin E), coconut butter (fiber, medium chain fatty acids), coconut flour (more fiber), and just the tiniest amount of maple syrup (manganese, natural sweetener).
By replacing the usual chocolate and heavy cream-based ganache that you’d find in traditional truffles, we’ve made these plant-based and kept the overall sugar relatively low at just 3g per serving.
And let’s not forget that pumpkin pie spice that makes everything nice, shall we?
I used a premade pumpkin spice mixture, but if you don’t have any on hand, have a budget that won’t budge, or you’re just the DIY kind, then you can make your own using this recipe.
The hardest part is waiting.
Like all good things, the hardest part about these pumpkin pie truffles is waiting for a full 30 minutes for them to chill in the freezer before you dunk them into the melted chocolate. I’m normally a very patient human, but when I’m making these truffles…I have to admit that more times than not I end of up with eleven truffles to dunk rather than twelve. #blamethedog #waitwedonthaveadog
Salt is everything here.
Anyone who follows a diet that’s heavy on the whole, unprocessed foods (read: not a lot of sodium from packaged foods) will tell you that salt is the most amazing thing on the planet. It enhances everything it touches. It makes flavors pop and pairs so beautifully with just about anything sweet, which is why these pumpkin pie truffles got a little sprinkle of coarse salt before adding a few crunchy sliced almonds.
In a word, or two, they’re pumpkin-y perfection. Wouldn’t you agree?
Looking for more delicious and healthier-for-you pumpkin recipes?
Check out our Soft Gluten-Free Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Spice Butter Coffee, Slow Cooker Pumpkin Chili, Paleo Pumpkin Spice Protein Waffles, Pumpkin Spice Protein Bars, No-Bake Pumpkin Chocolate Chip Granola Bars, or our No-Bake Pumpkin Cheesecake Parfaits.
Video: How to make Pumpkin pie truffles
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Pumpkin Pie Truffles
Ingredients
- ¼ cup almond butter
- ¼ cup pumpkin puree
- ¼ cup coconut butter, melted
- 2 tsp. maple syrup
- ¾ tsp. pumpkin pie spice
- Pinch of sea salt (if almond butter is unsalted)
- 1 Tbsp. coconut flour
- 6 ounces dark chocolate chips (1 cup)
- ¼ tsp. coconut oil
- Chopped or sliced almonds, coarse or flaked sea salt and/or pumpkin pie spice for garnish
Instructions
- Place almond butter, pumpkin puree, coconut butter, maple syrup and pie spice in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.
- Stop processor and add coconut flour. Process until a soft dough forms. If the dough is too sticky, add 1-2 tsp. of additional coconut flour.
- Roll dough between your palms to form 12 equal-sized balls. Place on a plate in the freezer and allow to chill at least 30 minutes.
- When ready to dip, place chocolate chips and coconut oil in a glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.
- Using a fork or wooden skewer, carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with chopped almonds, salt, and additional pumpkin pie spice, if desired.
- Transfer to a parchment paper-lined baking sheet and return to the fridge until chocolate hardens.
- Store truffles in a covered container in the fridge for up to 2 weeks.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
The texture is best when they’ve been allowed to sit at room temperature for a few minutes before serving.
Pumpkin Pie Truffles will keep in a covered container in the fridge for up to 2 weeks and can be frozen for longer storage making them a great make-ahead option for a holiday feast, cookie exchange, or teacher gift.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Nutrition Information
- Serving Size: 1 truffle
- Calories: 90
- Fat: 8g
- Sodium: 50mg
- Carbohydrate: 5g
- (Fiber: 2g
- Sugar: 3g)
- Protein: 2g
Dietary
Have you made these yet? I’d love to hear what you think in the comments below.
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
This post may contain affiliate links which won’t change your price but will share some commission.
Can you sub in coconut oil for the coconut butter? I happen to have CO on hand but no CB.
Yes, you can. They will be a bit after and you may need a touch more coconut flour depending on how wet your pumpkin purée is.
Thanks! A bit what, though? Is there a word missing there?
Sorry! Responding from my phone…a bit softer. So roll quickly and chill a bit longer before dipping.
Thank you!
These look amazing but a coconut allergy…thoughts on good substitutions? Thanks so much!
Hi Valerie,
Unfortunately, I’ve not tried making them without the coconut flour or coconut butter so I can say for sure what would be the best substitutes. My guess is that you could use more nut butter (or even tahini) in place of the coconut butter and use almond flour in place of the coconut flour (though you may have to use more since it won’t soak up as much moisture).
You’ll have to play with it a bit to get a texture that allows you to roll the mixture into balls that can then be dipped in chocolate.
I have almond allergy, will it be fine to double the coconut butter for almond butter substitution?
Hi Evelyn,
I’ve not tried swapping extra coconut butter for the almond butter so I can’t say what the texture would be like – however, I have used other nut butters (pecan or cashew) and even sunflower seed butter with good results. If you use more coconut butter, I’d love to hear how they turned out.
Hi! Do you think I could add more pumpkin in place of the coconut butter? These look amazing! Thank you.
Hi abby, we have not tried this. The coconut butter is what holds it all together so I’m not certain that would work. You could sure try and report back 🙂
So sad, these were terrible. Probably the worst healthy recipe I’ve ever made.
Hi Christina,
I’m sorry to hear that this recipe didn’t work out for you. Did you have a particular problem with the recipe itself, i.e. mixture did not hold together, too sweet, etc? Or were they just not to your liking?