These healthy pumpkin truffles have a chewy pumpkin and date filling that's coated in a rich, dark chocolate shell. They're no bake, paleo and vegan friendly - a healthy fall treat the whole family will love!
The best kind of chocolate to enjoy during these fall months is one that includes pumpkin! Yes?
These healthy pumpkin truffles are a win-win because you can get your chocolate fix AND bonus nutrients from the pumpkin.
But not to worry, these truffles aren't just healthy. They also have an amazing taste and texture. The filling has a caramel and pumpkin flavor that's soft and chewy and perfectly compliments the dark chocolate shell.
These pumpkin balls come together easily, are made with wholesome ingredients and have a phenomenal fall flavor. They're a treat I come back to year after year!
Why You'll Love these Pumpkin Truffles
- Paleo and Vegan Friendly - great for a wide range of diets
- Made with Healthy Ingredients - simple, real food ingredients you can feel good about eating
- No Bake - blend filling ingredients, roll into balls, then dip in dark chocolate
- Nut Free - great for anyone with nut allergies
- Made without Cream Cheese - these pumpkin truffles are dairy free
Ingredients
Here's what you need to make these no bake pumpkin truffles:
- Dates - I used Medjool dates, but you can use any variety
- Pumpkin Puree - canned pumpkin puree is easy, but homemade is great too!
- Sunbutter - aka sunflower seed butter. Be sure to use one that is unsweetened.
- Vanilla Extract - for flavor.
- Coconut Flour - to thicken the filling and for rolling the filling into balls.
- Pumpkin Pie Spice - feel free to swap with cinnamon
- Salt - for additional flavor
- Dark Chocolate - I recommend 70-90% dark chocolate
- Coconut Oil - optional, but used to thin the chocolate coating
How to Make Healthy Pumpkin Truffles
These truffles require a food processor or high powered blender to make. The filling is made in the food processor, then rolled into balls. The balls are frozen to firm, then dipped in dark chocolate.
Here's the step by step process:
- Soak dates in hot water.
- Blend dates.
- Add remaining filling ingredients and blend.
- Roll filling into balls, then chill.
- Dip in melted chocolate.
- Drizzle with more chocolate and add toppings.
Storage
These pumpkin truffles can be kept at room temperature for a few hours, but are best stored in the fridge or freezer. Place them in a sealed, airtight container or baggie and keep in the fridge for up to 2 weeks, or the freezer up to 2 months.
They're actually great right out of the freezer, as they don't get rock solid. You can eat them right away!
Frequently Asked Questions
If you have a powerful blender (like a Vitamix) then yes, you should be able to use a blender to make the filling.
Yes! Use any nut or seed butter in place of the Sunbutter. Tahini, almond butter, cashew butter or peanut butter are all great options.
They will melt if kept out at warm temperatures, like outdoors on a hot sunny day. However, they hold up at room temperature.
More Healthy Truffle Recipes
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Healthy Pumpkin Truffles (No Bake, Paleo)
- Prep Time: 20 minutes
- Freeze Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 15-16 truffles
Description
These healthy pumpkin truffles have a creamy pumpkin filling that's coated in a rich dark chocolate shell. They're no bake, paleo and vegan friendly.
Ingredients
Filling
- 1 cup packed pitted Medjool dates (200g)
- ¼ cup pumpkin puree
- ¼ cup unsweetened Sunbutter (or any nut/seed butter)
- 1 tsp vanilla extract
- 3 Tbsp coconut flour (plus more for rolling)
- ½ tsp pumpkin pie spice (or cinnamon)
- ⅛ tsp salt
Coating
- 5 oz dark chocolate
- 1 tsp coconut oil (optional to thin the coating)
Instructions
For the Filling
- Soak dates: place the pitted dates in a small bowl. Boil a pot of water and pour over the dates so that they are fully submerged. Soak for 5 minutes.
- Drain water from the dates and place in food processor. Blend, stopping a few times to scrape the sides.
- Add remaining filling ingredients to food processor. Blend, stopping every so often to scrape the sides, until the dough is smooth and consistent.
- Using a small cookie scoop (about 1 tablespoon in size), scoop the filling, then dust with coconut flour and roll into balls. Use coconut flour as needed.
- Place the filling balls on a small baking sheet or large plate. Put in the freezer for at least 30 minutes to firm.
For the Coating
- Melt dark chocolate and coconut oil.
- Once melted, retrieve the filling balls from the freezer and dip, one at a time, into the melted chocolate. Optional: drizzle remaining chocolate over the truffles and top with any of your favorite toppings. (I used chopped pumpkin seeds and bee pollen.)
- Place truffles in the fridge or freezer for a few minutes for chocolate to fully set.
Notes
Storage: Place truffles in an airtight container or baggie. Store in the fridge up to 2 weeks, or the freezer up to 2 months.
Katie
My family and I love these vegan pumpkin truffles and we hope you do too! Enjoy!