Pumpkin truffles are everything you love about pumpkin pie in a no-bake, bite-size form, and you don't have to spend time baking a pie. The pumpkin center is made with dates, no added sugar, and is gluten-free and dairy-free. It's a healthy treat that's perfect for fall. The soft pumpkin pie center, chocolate shell, and sea salt sprinkle make it feel so fancy.
My chocolate turtles with dates are another homemade candy that feels special, but made with healthier ingredients.
Why You will Love These Pumpkin Truffles
- A healthier pumpkin treat - The pumpkin center is sweetened with just dates, so there is zero added sugar. And thanks to the dates and pumpkin puree, each truffle has 5g of fiber!
- Easier than making a pie - Perfect for when you want the flavors of pumpkin pie, but don't want the hassle of making an actual pie.
- Pumpkin and chocolate - Just like my healthy chocolate chip pumpkin bread, you get the classic flavors of pumpkin along with chocolate.
- No cream cheese - A lot of pumpkin pie truffles call for cream cheese but this one is made without cream cheese. I'm sticking with simple, wholesome ingredients for a clean-eating truffle with minimal ingredients.
- Dietary friendly - These are dairy-free, gluten-free, and can be made fully refined sugar-free with a refined-sugar free chocolate.
I have a bit of a thing for heathy no-bake treats that are made with simple, wholesome ingredients. And that's exactly what these pumpkin pie truffles are. The dates are the star here that create the thick, creamy center without any added sugar. Add in some pumpkin puree and cozy spices and you've got pumpkin pie in truffle form.
I tested these a few different ways before landing on this version. I tried with almond flour, with different amounts of pumpkin puree, and am super excited about this final version. I can tell you that this combo of Medjool dates, pumpkin puree, and coconut flour gives you the most perfectly soft, smooth, decadent truffle center.
Along with homemade pumpkin granola and pumpkin oatmeal breakfast cookies, these healthy pumpkin pie truffles are a recipe you'll want on repeat in the fall. Also perfect for impressing your guests at Thanksgiving.
Ingredients & Substitutions
- Medjool dates - Be sure to use Medjool dates and not Deglet Noor. Medjool dates are softer (easier to mix) and are sweeter. If your dates have pits, be sure to remove them. If you have leftover dates, you can make chocolate brownie protein balls or healthy Twix bites.
- Coconut flour - This helps the pumpkin pie center firm up while keeping it creamy. I tested these with almond flour, and it does not have the same result. There really is no substitute for the coconut flour. You can use leftover coconut flour in coconut flour oatmeal cookies and these fluffy almond flour pumpkin muffins.
- Pumpkin puree - You want pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugars and spices.
- Chocolate chips - For dairy-free, make sure to use a dairy-free chocolate chips. I use semi-sweet, but dark chocolate would also be great! You can also use a chopped chocolate bar.
- Coconut oil - Used to thin the chocolate. Unrefined or refined coconut oil works here.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
🤍 Sara's clean food tips: Chocolate chips should contain sugar, chocolate, and cocoa butter. My favorite brands include Equal Exchange, Enjoy Life and Hu Chocolate. Use Hu chocolate for a fully refined sugar-free treat!
Take the guesswork out of clean eating! My free Clean Eating Guide shows you exactly what to look for when you're at the store."
How to Make Pumpkin Truffles (step-by-Step)
- Step 1: Soak dates in HOT water for 15 minutes (I boil a bowl of water in the microwave). Save the soaking water.
- Step 2: Add soaked dates and pumpkin puree to a food processor. Blend on high until smooth.
- Step 3: Add coconut flour, pumpkin spice, cinnamon, and vanilla. Blend on high until a thick "dough" has formed.
- Step 4: Using a heaping tablespoon of the pumpkin mix, roll into balls and place on a parchment paper lined baking sheet. Once all of the mix has been used, place in the freezer to chill for 15 minutes.
- Step 5: Melt the chocolate and coconut oil and roll each truffle ball in the melted chocolate.
- Step 6: After all the balls have been coated in chocolate, drizzle the remaining chocolate over each ball.
- Step 7: Sprinkle each ball with flaky sea salt (optional, but highly recommended).
- Step 8: Allow chocolate to fully set at room temperature, or place in the fridge to speed up the process.
Tips for Making the Best Truffles
- Chill the balls before dipping. This helps the balls hold their shape when dipped in the chocolate and also helps the chocolate set quicker.
- Use a fork for the chocolate coating. Drop the truffles in the melted chocolate, roll it around, then lift out with a fork and let the excess drip off before placing back on the tray. This gives you a much cleaner chocolate coating.
- Sea salt is optional, but highly recommended. I just love salty and sweet and a little sprinkle of flaky sea salt on top takes these from great to really great! Same goes for my healthy dark chocolate peanut butter balls and chocolate covered cashews.
- Sprinkle sea salt before the chocolate drizzle sets. This allows the salt to stick to the melted chocolate.
Notes on Making the Pumpkin Truffle Mix
- Dates come in different sizes. This size of the dates can affect the consistency of the truffle mixture. I use 12 medium/large dates when making these, and that's about 240g-250g of dates. If you have a kitchen scale, I recommend weighing your dates.
- Use water to thin the date mixture, if needed. Save the date soaking water in case you need a little extra liquid to help the dates blend smoothly. Add a little at a time, blending until the mixture is as smooth as possible. A few small pieces of dates left is okay.
- Taste and adjust. Taste the mix after it's fully blended. Feel free to add more cinnamon spice and/or cinnamon for a stronger flavor.
- Add more coconut flour, if needed. The finished truffle mixture should feel like cookie dough. If it's too wet or sticky, add additional coconut flour, one tablespoon at a time. Depending on the moisture in your canned pumpkin and how much water you added to the dates, you may need a little extra coconut flour to help absorb the excess moisture.
How to Store and Freeze
These pumpkin pie truffles should be stored in the fridge, not at room temperature. If serving for a crowd, serve from the fridge. They can sit out at room temp for a few hours, they are just best when chilled.
- Fridge: Airtight container for 3-4 days.
- Freezer: Up to 2 month. Best to use a zip top bag so you can squeeze out as much air as possible. Or, individually wrap them in tin foil and place in a freezer-safe container.
The truffle center does not freeze solid, so they are actually really good straight out of the freezer.
Recipe FAQs
The coconut oil helps to slightly thin the chocolate so it's easier to roll the balls in, as well as drizzle over the top. If you don't have coconut oil, you can skip it, just know the chocolate will be pretty thick.
Yes, they definitely do taste like pumpkin pie. The texture is slightly different, and while not the exact same, they do taste very similarly to pumpkin pie. The dates add a slight caramel flavor that makes them even better!
If your truffle dough is too sticky (or not thick enough), add additional coconut flour, one tablespoon at a time, until it reaches a dough-like consistency that is easy for rolling into balls.
A food processor works best for this recipe because the dough is very thick. A blender isn't always the best with thicker mixtures. If you don't have a food processor, a high-powered blender like a Vitamix could work. Just add a little extra date soaking water to help it blend and stop frequently to scrape down the sides.
More Homemade Candy To Try
Healthy Pumpkin Truffles (dairy-free)
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Equipment
- 1 food processor
Ingredients
- 12 medium/large Medjool dates (240-250g) (pitted)
- ⅓ cup pumpkin puree
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ cup + 2 tablespoons coconut flour
- 1 teaspoon pure vanilla extract
- 5 oz (1 cup) semi-sweet chocolate chips (or dark chocolate)
- 1 tsp. coconut oil
- 1 tablespoon sea salt flakes (optional)
Instructions
- Bring a bowl of water to a boil in the microwave and then add the dates to the bowl. Soak the dates in the hot water for 15 minutes.
- Add soaked dates (save the water) and pumpkin puree to a food processor. Blend on high until smooth. You may need to scrape down the sides a few times. Try to get this as smooth as possible. If there are some small pieces of dates remaining, that's okay. If needed, you can add a tablespoon, or two, of the date water to help smooth it out.12 medium/large Medjool dates (240-250g), ⅓ cup pumpkin puree
- Once smooth, add the pumpkin pie spice, cinnamon, coconut flour, and vanilla extract to the food processor. Blend on high until a thick dough forms.¼ teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, ¼ cup + 2 tablespoons coconut flour, 1 teaspoon pure vanilla extract
- Using a heaping 1 tablespoon of mix per ball, roll into balls and place on a parchment paper-lined baking sheet, or tray. You will get 12 balls. Once all balls are formed, place baking sheet in the freezer for 15 minutes so that balls can chill before rolling them in chocolate.
- After 15 minutes, prepare the chocolate by adding the chocolate and coconut oil to a small microwave-safe bowl. Microwave in 30-45-second intervals, stirring between each, until the chocolate is almost fully melted. Stir until smooth and completely melted.5 oz (1 cup) semi-sweet chocolate chips, 1 tsp. coconut oil
- Roll each ball into the melted chocolate and place back on the parchment paper lined sheet/tray. Drizzle remaining chocolate over each truffle. If desired, sprinkle each with sea salt.1 tablespoon sea salt flakes
Notes
- The finished truffle mixture should feel like cookie dough. If it's too wet or sticky, add additional coconut flour, one tablespoon at a time. Depending on the moisture in your canned pumpkin and how much water you added to the dates, you may need a little extra coconut flour to help absorb the excess moisture.
- Ensure your chocolate doesn't contain dairy if you need this to be dairy-free.
- When coating each ball in chocolate, lift it out with a fork and let the excess drip off before placing it back on the tray. This gives you a much cleaner chocolate coating.
- Finished truffles should be stored in the fridge.
Nutrition
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Sara says
These are one of my new favorite fall treats! Love that the truffle filling doesn’t have any added sugar!