These healthy Vegan Pumpkin Truffles have a soft, pumpkin caramel filling and a dark chocolate coating. They are Paleo, Vegan, gluten free, nut free and only sweetened with dates.
The best kind of chocolate to enjoy during these fall months is one that includes pumpkin! Yes?
It’s a win-win because you can get your chocolate fix AND bonus nutrients from the pumpkin.
But these Vegan Pumpkin Truffles aren’t just healthy, they also have an amazing taste and texture. Imagine a creamy, caramel-like filling all bundled up in a rich, dark chocolate coating – the perfect bite-sized treat.
In addition, these balls are:
- Paleo & Vegan
- nut free
- dairy free
- grain and gluten free
- easy to make
- only 8 ingredients
- no bake
Ingredients in Vegan Pumpkin Truffles
These pumpkin truffles contain Vegan and Paleo friendly ingredients. Here’s what you need:
- pumpkin puree
- tahini (or any nut/seed butter)
- vanilla extract
- coconut flour
- pumpkin spice (or cinnamon)
- dark chocolate
For this recipe, I used Deglet Noor dates, but any variety will work. Just be sure to measure by weight for best results.
Obviously, pumpkin is required to make these truffles. I suggest using a can of organic pumpkin puree. Homemade pumpkin puree would work too.
These truffles contain tahini. However, any nut or seed butter will work. Just note, this will slightly change the taste and possibly the texture depending on the type of nut/seed butter you choose.
Coconut flour is needed in order to roll the filling into balls. There aren’t any substitutions for this ingredient.
How to Make Vegan Pumpkin Truffles
These truffles require a food processor or high powered blender to make. First, the filling is made in the food processor and then rolled into balls. Next, the balls are frozen. And lastly, the balls are dipped into dark chocolate.
Here’s the step by step process for making Vegan Pumpkin Truffles:
Make the Filling
First, soften the dates. There are two ways to do this. You may boil a pot of water and soak the dates in boiling water for 5-10 minutes. Or, place the dates in a small bowl, fill the bowl so that the dates are fully submerged in water and then microwave on high for 2 minutes.
After softening the dates, drain the water and place the dates in your food processor. Blend, stopping a few times to scrape the sides.
Next, add in the remaining filling ingredients and blend until the mixture is smooth. Again, you will need to stop every so often to scrape down the sides of the food processor. (See photos below for how the filling should look.)
Roll the Balls
Next, roll the dough into balls about one tablespoon in size. You will need extra coconut flour for this step.
I suggest putting a couple tablespoons of coconut flour in a small mixing bowl. Use a tablespoon-sized cookie scoop to scoop out the dough and drop it into the bowl with the coconut flour.
Then, pick up the ball of dough with your hands and roll it into a ball. Place the filling on a small baking sheet or large plate.
Repeat this process until all of the dough is used up. (There should be enough dough to make about 20 truffles.)
Freeze the Balls
Next, freeze the balls for at least 30 minutes. This will make dipping the balls in chocolate a whole lot easier!
Dip the Balls
Lastly, retrieve the balls from the freezer and dip into dark chocolate.
To do this, put the dark chocolate in a small sauce pan and place on the stove top. Melt over low heat, stirring frequently.
Once the chocolate is fully melted, dip the balls. The easiest way to dip them is with a fork, as shown in the photo below. Simply, place one of the filling balls in the melted chocolate. Using the fork, turn it over until it is fully coated. Then, use the fork to scoop up the ball. Slide the fork across the rim of the pan to remove excess chocolate. Lastly, place the truffle on a sheet of parchment paper.
You may add toppings such as: chopped pumpkin seeds, bee pollen, flaked salt, cinnamon, sprinkles, ect. These toppings need to be added before the chocolate has fully set.
After all of the truffles have been dipped, place them in the fridge or freezer for a few minutes. This allows the chocolate to fully set.
How to Store Vegan Pumpkin Truffles
These truffles can be kept at room temperature for a few hours, but must be stored in the fridge or freezer. (I recommend fridge over freezer.)
More Vegan Truffle Recipes
For more Paleo and Vegan truffle recipes, check out these popular ones from my site:
- Chocolate Gingerbread Truffles
- Dark Chocolate Turmeric Truffles
- Chocolate Covered Strawberry Truffles
Healthy, no bake Vegan Pumpkin Truffles that have a creamy date and pumpkin filling and a dark chocolate coating. Paleo, Vegan, gluten free and dairy free.
- 1 cup pitted dates (150g)
- 1/4 cup pumpkin puree
- 1/4 cup tahini (or any nut/seed butter)
- 1/2 tsp vanilla extract
- 3 Tbsp coconut flour (plus more for rolling)
- 1/2 tsp pumpkin spice (or cinnamon)
- 1/8 tsp salt
- 4 oz dark chocolate
- For the filling: Place pitted dates in a small bowl. Boil a pot of water and pour over dates so that they are fully submerged. Soak dates for 5-10 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.
- Using a tablespoon-sized cookie scoop, scoop the dough, then dust with coconut flour and roll into balls. Use coconut flour as needed.
- Place the balls on a small baking sheet or large plate. Put in freezer for at least 20 minutes to harden.
- For the coating: melt dark chocolate in a small sauce pan, over low heat.
- Once fully melted, retrieve the filling balls from the freezer and dip, one at a time, into the melted chocolate. Optional: top with crushed pumpkin seeds and pumpkin spice.
- Place truffles in fridge or freezer for a few minutes for chocolate to fully set.
- Store in fridge or freezer.
Keywords: truffles, pumpkin recipes, fall recipes, Paleo, Vegan, nut free, egg free, chocolates, dessert