These Healthy Pumpkin Truffles are perfect little bites of fall! Made with creamy pumpkin and warm spices, they are both tasty and nutritious.
Just roll them up, and you’ve got a sweet treat that feels special but is actually good for you. I love how they satisfy my sweet tooth without the guilt! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you prefer fresh, just cook and blend your pumpkin until smooth. Both options work well! I enjoy using fresh in the fall for a richer flavor.
Almond Flour: This gives a lovely texture, but if you have nut allergies, try oat flour or coconut flour instead. Both can work, though coconut flour needs a bit more moisture, so adjust the wet ingredients!
Maple Syrup or Honey: For sweetness, maple syrup adds a nice flavor, but honey is equally great! If you’re looking for a sugar-free option, use a sweetener like stevia or erythritol. Adjust the amount based on your taste.
Dark Chocolate: I recommend using chocolate with at least 70% cocoa for a rich taste. If you prefer dairy-free, choose a vegan dark chocolate option. Alternatively, for an even healthier twist, roll them in cocoa powder instead!
How Do You Make Sure the Truffles Hold Their Shape?
To get those perfect truffle shapes, chilling the pumpkin balls before dipping them in chocolate is key. Here’s how to do it:
- Form the pumpkin mixture into balls, then place them on a tray. Make sure they’re evenly sized for uniform cooking.
- Freeze those little balls for about 30 minutes. This firms them up and prevents them from falling apart when you dip them in the melted chocolate.
- When you’re ready to dip, remove them from the freezer, and work quickly. The chocolate will seal the outside, keeping the truffles together!
Using this technique helps achieve truffles that are not only delicious but also robust in shape! Enjoy making them!
Healthy Pumpkin Truffles
Ingredients You’ll Need:
For The Truffles:
- 3/4 cup pumpkin puree (canned or fresh)
- 1/2 cup almond flour
- 1/4 cup pumpkin seeds (plus extra for garnish)
- 2 tbsp maple syrup or honey
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Pinch of salt
For The Coating:
- 4 oz dark chocolate (70% cocoa or higher), melted
- Cocoa powder (for rolling, optional)
- Sea salt flakes (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a 30-minute freezing time for the pumpkin balls and at least 1 hour for the coated truffles to set. Overall, plan for about 2 hours from start to finish, including chilling time.
Step-by-Step Instructions:
1. Prepare the Base Mixture:
In a food processor, combine the almond flour and pumpkin seeds. Pulse until they are finely ground. This gives the truffles a nice texture! Next, add the pumpkin puree, maple syrup or honey, pumpkin pie spice, vanilla extract, and a pinch of salt. Process until everything is smooth and well combined. If the mixture feels a bit too wet, sprinkle in a little more almond flour until it holds together nicely.
2. Shape the Truffles:
Use a tablespoon or a small cookie scoop to portion out the mixture. Roll each portion into a ball with your hands and place them on a tray lined with parchment paper. Don’t worry if they’re not perfectly round; they’ll taste great regardless!
3. Chill the Balls:
Pop the tray with the pumpkin balls into the freezer for about 30 minutes to firm them up. This step is really important, as it helps them hold their shape when you coat them in chocolate.
4. Melt the Chocolate:
While the balls are chilling, melt the dark chocolate. Place it in a microwave-safe bowl and microwave in 30-second intervals, stirring each time until it’s fully melted and smooth. Be careful not to overheat it!
5. Coat the Truffles:
Once the pumpkin balls are firm, take them out of the freezer. Using a fork, dip each ball into the melted chocolate, making sure it’s fully coated. Carefully place the coated truffles back on the parchment paper. It can get a bit messy, but that’s part of the fun!
6. Add Finishing Touches:
While the chocolate is still wet, feel free to sprinkle some extra pumpkin seeds or sea salt flakes on top for an added crunch and visual appeal. If you’d like a cocoa-covered variety, roll some balls in cocoa powder instead of dipping them in chocolate.
7. Set and Serve:
Refrigerate the coated truffles for at least 1 hour until the chocolate has fully set. After that, you can enjoy these delightful bites chilled or at room temperature. They’ll keep in the fridge for up to a week—if they last that long!
Enjoy your rich and healthy pumpkin truffles as a guilt-free treat perfect for fall! 🎃
Can I Use a Different Nut Flour Instead of Almond Flour?
Absolutely! If you have nut allergies or simply prefer a different taste, you can substitute almond flour with oat flour or coconut flour. Keep in mind that coconut flour is more absorbent, so you may need to increase the liquids slightly to compensate.
How Can I Make These Truffles Vegan?
To make this recipe vegan, use maple syrup instead of honey, and choose dairy-free dark chocolate when melting for the coating. There are many delicious vegan chocolate options available that work perfectly for this recipe!
Can I Freeze the Pumpkin Truffles?
Yes, you can freeze the truffles! Just make sure they are fully set after dipping in chocolate. Place them in an airtight container or a freezer bag, and they should last up to 3 months. Thaw in the fridge before serving for the best texture.
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice on hand, you can easily make your own mix using equal parts of cinnamon and nutmeg, and a dash of ginger and cloves. Alternatively, just use plain cinnamon for a simpler flavor!