Pumpkin Pie Truffles

open truffle on other ones in a white bowl

These decadent vegan pumpkin pie truffles feature a pumpkiny filling on the inside and a chocolaty coating on the outside. Enjoy them topped with or without gluten-free graham-style crumbles. Perfect for when those pumpkin cravings hit!

Course Dessert

Cuisine American, Gluten-Free, Vegan

Keyword dairy-free, egg free, gluten free, no bake, no egg, nut free, one bowl, pumpkin, refined sugar free, trufles, vegan

Prep Time 10

Chilling Time 30

Total Time 40

Servings -15

Calories 124kcal

Author Sherri Hall

Equipment

Ingredients

½ cup pumpkin puree (canned)
½ cup coconut sugar
1 tablespoon unsweetened applesauce
1 ¼ cup whole-grain, gluten-free oat flour
½ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
⅔ cup vegan chocolate chips (such as Enjoy Life)
1 teaspoon coconut oil
1 tablespoon gluten-free, vegan graham-style crumbs, optional (I used 1 Nairn's brand oat graham and ground into crumbs in a food chopper but did not need the whole cookie - you can also use a coffee grinder instead)

Instructions

Line a baking sheet with parchment paper and set aside.
Using a spoon, mix pumpkin puree, coconut sugar, applesauce and vanilla extract together in a mixing bowl.
Stir in oat flour, pumpkin pie spice, cinnamon and salt.
Refrigerate the bowl of dough for 10 minutes.
Use a small cookie scoop (I recommend a #60 disher) to scoop out the dough and form into balls with your hands. Place onto parchment-lined baking sheet and freeze for 10 minutes.
Meanwhile, make the chocolate coating. Add chocolate chips and coconut oil to a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each one, until chocolate is smooth. Set aside until ready to use. The chocolate needs to cool down slightly so that the balls don’t melt when you dip them.
When you are ready to dip the balls in the chocolate, begin by placing one uncoated ball onto a fork. Dip into the melted chocolate. Roll it around and make sure it is fully coated. To remove excess dripping chocolate, gently tap the fork against the bowl. Place the chocolate-coated truffle onto the parchment-lined baking sheet. While it is still wet, sprinkle with the crushed graham topping if using. Repeat with all of the balls. Place in the freezer for another 10 minutes.

Video

Notes

Keep truffles refrigerated in an airtight container for up to five days. They can also be kept in an airtight container in the freezer for up to 2 weeks.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition