Vegan Pumpkin Pie Truffles
When I started working on this recipe it was supposed to turn into pumpkin energy bites. The dough was too sticky, though, so I decided to freeze it and dip the balls in very dark chocolate. Oh my gosh, guys! These Vegan Pumpkin Pie Truffles are a “must try” recipe!!! When Javan wanted a second helping he asked where I had put heaven. They’re healthy, delicious, and easy to make.
Hopefully you’ve noticed that most of my recipes are easy to make! It’s important to set yourself on a diet plan that is sustainable. If you are feeding a family, you need to be able to do it quickly and without too much fuss! These truffles are a bit messy, but pretty fun to make, and they only require a few simple steps. In fact, if you don’t have time to do them all at once, just make the dough balls and leave them in the freezer until you’re ready to do the dipping!
Let’s talk about how healthy these little bad boys are! They’re made with GF oat flour, very dark chocolate, almond flour, and pumpkin. That means there is lots of fiber, protein, healthy fats, phytonutrients, and other healthy nutrients in every bite! They also have neurotransmitters from the chocolate that can help your mood. For sweetener I’ve used xylitol (my favorite low carb, natural sweetener), and just a little bit of honey or maple syrup for the flavor. Should I admit that I sometimes have a couple with breakfast?
Before we get to the recipe for the Vegan Pumpkin Pie Truffles, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 3/4 Cup Oat Flour (see note for Paleo option)
- 1 Cup Blanched Almond Flour
- 1 Tbsp Coconut Flour
- 2 Tbsp Xylitol
- 1 Tbsp Pumpkin Pie Spice
- 1/2 Tsp Sea Salt
- 2/3 Cup Organic Pumpkin
- 1 Tsp Vanilla
- 1/4 Cup Cashew Butter
- 1/4 Cup Maple Syrup (I prefer the flavor of honey if you're not vegan)
- 2 Tbp Coconut Cream
- 3 Cups 70% Chocolate Chunks (dairy free)
- Stir together all of the ingredients, except the chocolate, in a medium bowl. Place the bowl in the refrigerator and let the dough set up for a while. You want it soft enough to scoop, but hard enough to retain its shape once scooped.
- Line a baking sheet that will fit in your freezer with parchment paper or aluminum foil. Use a melon baller to scoop out the batter into small spheres. Mine were about an inch or two in diameter, but you can really make them whatever size you want.
- Freeze the dough balls. While the dough freezes melt your chocolate. You can either use a double boiler, as shown in the picture, or microwave it in 20 second intervals, stirring in between. If you use a double boiler make sure to put about an inch of water in the pot below the bowl and boil the water.
- Dip your frozen dough balls into the melted chocolate, until they are coated, and then place them back onto your lined baking sheet. If your last dough balls aren't frozen anymore you may want to freeze them again before completing the dipping.
- Let the chocolate set up in the fridge (although the frozen dough will do most of the work) and store the balls in there, until you are ready to serve. If you store them frozen be aware that water will condensate on the outside when you thaw them. Enjoy!
If you want to make these paleo, use coconut sugar, instead of xylitol, and replace the oat flour with more almond flour. You may also need to add a tablespoon of coconut flour and skip the cream, because almond flour doesn't absorb moisture.
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