Healthy Pumpkin Truffles (dairy-free)

Pumpkin truffles on a small round plate with one truffle cut in half. Half truffle lying on the plate and other half next to the plate.

Healthy Pumpkin Truffles (dairy-free)

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.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Rest Time 15

Total Time 45

Servings truffles

Calories 173kcal

Author Sara

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.

Lastly, if you make this recipe, let me know what you think! I love hearing from you and it helps out other readers, too.

Nutrition