These Chocolate Pumpkin Truffles are the perfect snack or dessert to satisfy your sweet tooth. It is like eating a little piece of chocolate pumpkin pie in your mouth. These delicious truffles are gluten free, vegan, and soy free. Made with only 8 ingredients you can have these whipped up in 20 minutes or less.
Looking for something to bring to your next family party or event? Make these Chocolate Pumpkin Truffles that everyone will love. Not only will it satisfy your sweet tooth but give you that pumpkin flavor that you have been craving this fall. Make these ahead of time and store them in your refrigerator or freezer.
For these Chocolate Pumpkin Truffles I used melted dark chocolate to dip my pumpkin balls in. However, if you are not vegan and you rather use white or milk chocolate they will taste as wonderful. Before melting my chocolate I added one tablespoon of coconut oil to the pan. I have found adding the oil not only gives the chocolate a nice texture but also a beautiful shine.
The first thing you want to do is make sure your medjool dates are not dried out. You want them to be soft and moist. If they are dried out you will want to soak them for 15-20 minutes in a warm bowl of water to add back that moisture.
Using a high powered blender or food processor combine the dates, coconut flour, syrup, vanilla, pumpkin, cinnamon and blend until you get a dough like texture. Then using a small cookie scoop or spoon scoop the pumpkin truffle dough into small balls. I personally like to use a cookie scoop to insure each ball is about the same size. You will need to use your hands to make sure the dough is formed into a tight ball.
For these Chocolate Pumpkin Truffles I used melted dark chocolate to dip my pumpkin balls in. If you are not vegan and you rather use white or milk chocolate using either of those two will also taste as wonderful. But before melting my chocolate I added 1 Tbsp of coconut oil to the pan. I have found added the oil not only gives the chocolate a nice texture but also a beautiful shine. When melting your chocolate make sure to constantly mix your chocolate as it melts. I have found from experience that it will burn very quickly if you do not watch it closely.
You will slowly place the pumpkin truffle ball in the bowl of chocolate. Using a fork spin the ball covering the truffle with dark chocolate. Place on a baking pan covered in parchment paper. Repeat process until you have covered all of your Chocolate Pumpkin Truffles. You can then sprinkle your truffles with sprinkles, coconut flakes, chopped almonds, or hemp seeds. Place in the refrigerator for 15-20 minutes to harden.
If you make these Chocolate Pumpkin Truffles I would love if you would snap a photo and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
These Chocolate Pumpkin Truffles are:
Satisfy your Sweet Tooth
Quick & Easy
Packed with Pumpkin
Chocolate Pumpkin Truffles
These delicious truffles are gluten free, vegan, and soy free. Made with only 8 ingredients you can have these whipped up in 20 minutes or less.
Chocolate Pumpkin Truffles
- 1 cup chopped chocolate, I used dark chocolate
- 1 Tbsp coconut oil
- ½ cup coconut flour
- 1 cup pumpkin puree, I used from a can
- 1 cup medjool dates
- 1 Tbsp maple or agave syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Combine coconut flour, pumpkin, cinnamon, vanilla, syrup, and dates to a food processor or high powered blender.
- Process until it becomes like a cookie dough texture.
- Using a cookie scoop or spoon scoop and roll dough into small balls. Place on a cooking sheet.
- Heat a pot on low heat and combine the chocolate and coconut oil. Dip the truffles one by one with a fork covering the truffles with chocolate.
- Sprinkle truffles with your favorite toppings.
- Place in the refrigerator for 15-20 minutes to harden.
- If you are not vegan substitute dark chocolate for white or milk chocolate.
- Sprinkle your Chocolate Pumpkin Truffles with your favorite toppings. Some of my go-to’s include, pumpkin seeds, hemp seeds, coconut flakes, sprinkles, and chopped almonds.
- Store these in the refrigerator in an airtight container up to 1 week .