Pumpkin Truffles with Dark Chocolate (Paleo Vegan)

I created this recipe because I wanted a rich chocolate truffle filled with a creamy pumpkin filling. I also wanted it to be made with healthy ingredients. These pumpkin truffles came out even better than I had hoped. The filling is full of pumpkin spices and a chocolaty taste because of cocoa powder, and chocolate chips. The dates and almond butter give them the perfect texture and a caramel flavored
sweetness.

Why I Love These Pumpkin Truffles

• made with whole food ingredients
• gluten free, diary free, paleo and vegan
• creamy, fudgy, pumpkin, caramel flavored filling
• rich dark chocolate coating
• warm cozy pumpkin flavor with real pumpkin
• simple to make, no baking required
• naturally sweetened
• make ahead and serve at parties

Ingredients and Substitutions

The ingredients for these pumpkin truffles can be found in any health foods store and most supermarkets.

Pumpkin Caramel Filling

• medjool dates – Add a caramel like flavor and soft gooey texture. They are the primary sweetener and have a low-glycemic index, fiber and antioxidants.
• creamy almond butter – Cashew butter is also good. For nut free use a thick tahini or sunflower butter. It must be creamy not chunky.
• pumpkin puree – adds flavor and nutrients. Don’t use pumpkin pie filling.
• vanilla extract – Enhances the sweetness.
• pumpkin pie spice – Gives the truffles warm, cozy spice notes
• maple syrup – Just a little to enhance the sweetness, but it’s optional. Honey can also be used.
• raw cacao powder or cocoa – Adds a rich dark chocolate flavor to the pumpkin filling
• refined coconut oil or ghee – This adds brain boosting healthy fats to the truffles and creates a smooth texture.
• coconut flour – Just a little to bind everything together without any gluten.
• sea salt – to enhance the sweetness
• dark chocolate chips – For the filling use mini chocolate chips or chop larger chips. I like dairy free Enjoy Life Chocolate Chips or Hu Chocolate Chunks sweetened with coconut sugar. Both are available in most health food store. Any chocolate chips will work but if not mini chop them.

Dark Chocolate Shell

• dark chocolate chips – (see above for brands), we’re going to melt these to use for dipping. Chocolate bars broken into chunks can also be used. White chocolate or milk chocolate can be substituted for variety.

Steps To Make Pumpkin Truffles

The recipe is simple, made in a food processor. Here are the basic steps for the filling. See tips below for dipping.

Step 1: Add dates to the bowl of a food processor and process until a paste forms. Add the pumpkin and almond butter and process until smooth.

Step 2: Add the vanilla, pumpkin spice, maple syrup, cacao powder, coconut oil, coconut flour and salt. Pulse/process until a sticky dough forms.

Step 3: Chill the mixture for 20 minutes. Measure 20 small balls about 1/2 tablespoon each and put on parchment paper. Roll each one into a nice round ball.  It’s easier if you portion out each truffle first then roll them. If they are sticking to your hands, chill for 5 minutes.

Step 4: Put into the freezer for at least 20 minutes preferably 1 hour. While the balls are chilling melt the chocolate.

Step 5: Melt the chocolate. Add the morsels on the top of a double boiler (or a bowl seated on top of a pot of boiling water.) Stir until melted. Don’t let any water get into the chocolate.

Step 6: Dip each truffle in melted chocolate to cover, then place on the parchment paper.

Step 6: For decoration, use a spoon to drizzle any remaining chocolate over the truffles. Sprinkle some coarse sea salt on top to enhance the flavor. Refrigerate or freeze until the chocolate hardens, then serve.

Tips For Dipping

It can be tricky to make these pumpkin truffles look nice when dipping them in melted chocolate, but here are some tips to help.

• Chilling the dough is crucial to making the truffles perfectly round. Since this dough is a little softer, it’s best to chill it for at least 20 minutes, and then chill again for 1 hour after it’s shaped into balls. This makes them firm so they keep a nice round shape when coated with the warm chocolate.
• Place a fork under each truffle and gently place the truffle into the melted chocolate.
• Use a spoon also so you can spoon chocolate over the truffle.
• Lift the truffle up and tap the fork against the top of the pan then transfer to a baking sheet and slide the fork out.
• If chocolate starts to harden in the dipping process, reheat until liquidy.

Make Ahead and Storage Tips

Make the filling ahead and store it covered in the refrigerator for up to 48 hours. Let the dough sit on the counter until soft enough to scoop.

Store truffles in an airtight container in the refrigerator for up to one week. Truffles will keep at room temperature for a few hours if served at a party.

Freeze for up to 3 months. Place the truffles between layers of parchment paper in an airtight container. When ready to serve, defrost in the refrigerator.