A simple, “No Bake” Vegan Pumpkin Pie Truffles Recipe, which couldn’t be more decadent if they tried. Made these on a whim after having a few extra cans left over from this year thanksgiving feast. Think pumpkin pie filling meets a coating of dark chocolate, making these fudgy bites perfect for the holiday season.
“No Bake” Pumpkin Pie Vegan Truffles
Okay, I know it sound a little weird but I’m telling you that you got to try it. And they’re far simpler to make than you’d think. You just need a food processor, a sheet pan, a bowl, and a small pan. And of course, the desire to keep this pumpkin obsession going. Are you with me here?!
What I love about this recipe is that it taste oh so good and it’s nowhere near junky. Who ever said vegan food doesn’t taste good never tried these, 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). This pumpkin pie truffles recipe proves that a few pantry staples can come together for an irresistible treat that totally satisfies those fall flavors.
I love making these and keeping a batch for 1-2 weeks in the freezer depending on how often my sweet tooth craving hits.
Like all good things, the hardest part about these pumpkin pie vegan 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, or really anything with chocolate, I have to admit that more times than not I end of up with eating them all before the night is over.
I like to at a little Himalayan Sea Salt on top. 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 salt before drizzling extra chocolate on top.
A plant-base pumpkin spiced dessert made easy with on a handful of ingredient and less then 30 minutes.
- 1 cup pumpkin puree
- 6–8 medjool dates (soaked)
- 1/2 cup coconut flour, no substitutions
- 1 tbsp peanut butter
- 2 tsp. cinnamon
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. vanilla extract
- 6 ounces dark chocolate chips (1 cup)
- 1/4 tsp. coconut oil
- Place pumpkin puree, dates, peanut butter and pie spice in 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 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 fridge and allow to chill at least 30 minutes.
- When ready to dip, melt chocolate chips and coconut oil in small pan on low heat. 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.
- Category: Dessert
- Cuisine: Vegan, Gluten-free
Let me know how you like this recipe in the comments below. It also helps if you rate the recipe when you try it so I can continue to improve them for you. Be sure to snap a picture when you make it at home and share it on Instagram, tagging your picture with #livesimplynatural to show me & the LSN community so we can get inspired too :)