These Pumpkin Spice Chocolate Truffles are the best No Bake Fall dessert. These healthy truffles are THAT creamy, gooey and delicious. You won’t believe they are Vegan, Paleo and Keto friendly.
You already know I always have a batch of no bake energy bites in my freezer. Since pumpkin season is still going strong here, I decided to upgrade my pumpkin cookie dough bites to these Pumpkin Spice Chocolate Truffles!
Sweet and Gooey Pumpkin Spice balls coated with salty and rich dark chocolate.
How to make Pumpkin Spice Chocolate Truffles
To begin with, here are the 7 ingredients you will need:
- Raw cashews
- Coconut flour
- Pumpkin Puree
- Pumpkin Spice
- Pitted medjool dates
- Your favorite Chocolate Bars/Chips
- Sea Salt
This No bake pumpkin truffle recipe is so easy. Now let’s get started.
1. Making the Pumpkin Spice Truffle
First, soak the raw cashews overnight (or 6 + hours) in warm water and a pinch of salt. This step will not only sprout the nuts, enabling our bodies to digest the nutrients better, but also soften the cashews and result in gooey and creamy truffle texture.
Drain and rinse when ready, and set aside.
Second, add soaked cashews, pumpkin puree, pitted dates in a food processor. Blend until smooth and no pieces of dates left. Then add coconut flour, pumpkin spice and a pinch of salt. You can also add 1 tsp vanilla extract for that extra flavor profile.
Blend everything until it forms a dough. It should be smooth and doughy. Depending on the type of pumpkin puree you use (I used my homemade ones), the texture could vary, if the dough is too wet, add additional 2 -3 tablespoons of coconut flour.
Then scoop and roll the dough into mini truffle balls. Freeze for at least 30 minutes (See Tips below).
2. A rich layer of Chocolate Coating
To melt the chocolate, you can either use a double pot boiling method or simply use a microwave.
I prefer double pot boiling because you can control the heat better without burning/bubbling the chocolate. It allows you to make really smooth chocolate for truffle coating.
Firstly, in a medium pot, boil water filled about 1/4 of the way. Place your favorite chocolate bars in a small pot. Bring the water to simmer and bath the bottom of the small pot in the boiling water. Stir the chocolate occasionally to make sure it’s melted evenly.
Last but not least, dip the pumpkin truffle balls in chocolate and place on a parchment paper lined baking pan. Sprinkle some extra sea salt on top.
Freeze for additional 20 – 30 minutes or until hardened enough.
Voila! So fancy, so easy and so delicious.
Tips on How to make the Best Chocolate Truffles
1. Use an ice cream scoop for evenly sized truffles
I used to use a spoon or just grab with my hands when forming these no bake energy balls. Don’t get me wrong. This method totally works, but may result in uneven sized balls. Additionally, it can get quite messy.
Instead, I highly recommend using an ice cream scooper first. (I used the small size in this set from Amazon). It is a game changer.
Then you can roll them into truffle balls with your hand to give them a smoother surface.
2. Freeze the Pumpkin Spice Balls Before Dipping in Chocolate
After you have rolled the pumpkin spice dough into balls, place them in the freezer for at least 30 minutes.
This step will help the melted chocolate harden immediately and also grab onto the pumpkin dough. It allows you to make thick chocolate layer for these truffles as well.
3. Cool the melted Chocolate Slightly Before
Once the chocolate has been melted and runny, let it cool for a few minutes before dipping pumpkin balls in there.
4. Sprinkle the Sea Salt on Top immediately
Immediately. Well, wait for 1 second. I mean ONE. The chocolate hardens really fast. Once it hardens, the sea salt won’t be able to stay on top of the truffles.
5. Store the Chocolate Truffles in the freezer
These Pumpkin Spice Chocolate Truffles are like my two favorite things combined together. It is the best no bake fall treats that are vegan, paleo and keto friendly. So perfect for the whole family to enjoy as snacks or desserts.
More No Bake Recipes you May Like:
- 1 1/2 cups raw cashews
- 1/2 cup pumpkin puree
- 1/2 cup coconut flour
- 8 pitted medjool dates *
- 2 tsp pumpkin spice
- 2 tsp sea salt
- 2 cups of 100% chocolate bars/chips (melted)
- Soak raw cashews overnight (6+ hours) in in warm water and a pinch of salt. **
- Drain and rinse the cashews. Add cashews, pumpkin puree and pitted dates in a food processor. Blend until smooth and dates are well incorporated.
- Add coconut flour, pumpkin spice, 1 tsp salt and blend until doughy. if it's too wet, add 2 - 3 tbsp extra coconut flour.
- Use a small cookie dough scooper or a spoon to form truffles. Roll them into balls with your hands. Place the pumpkin truffle balls on a plate or cookie sheet. Freeze for at least 30 minutes.
- Melt 2 bars of your favorite dark chocolate bars or chips (see below for my favorite) ***
- Drop each truffle in melted chocolate. Use a spoon to roll them around and make sure they are completely covered. Scoop it out with the spoon and place it on parchment paper lined baking sheet.
- Sprinkle sea salt on top immediately.
- Freeze for additional 30 minutes or until the chocolate is completely solid.
- * Use extra dates if you prefer sweeter
- ** If you don't have time, you can skip this step. Soaking raw cashews make the truffle a little more gooey
- *** Melting Chocolate : You can either use a double pot method or microwave the chocolate in a glass bowl. Make sure the chocolate cools down slightly before dipping the pumpkin balls in there.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Cuisinart FP-8SV Silver Elemental 8-Cup Food Processor
Hu Paleo Vegan Crackers | Sea Salt 2 Pack | Keto Friendly, Gluten Free, Grain Free, Low Carb, No Added Oils, No Refined Starches
(4 Pack) BobS Red Mill Organic Coconut Flour, 16 Oz
Cookie Scoop Large-Medium-Small Size, Melon Scoop (cookie scoop)
Amount Per Serving: Calories: 177Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 257mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 4g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.