Pumpkin Truffles with Dark Chocolate (Paleo Vegan)
These pumpkin truffles have a caramel pumpkin filling covered with a dark chocolate shell. They are made with whole food ingredients but taste incredibly indulgent. The filling needs to chill for 1 hour so plan ahead.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 20 truffles 1x
- Category: Dessert, Snack
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free
Ingredients
Pumpkin Caramel Filling
- 2/3 cup pitted medjool dates (6-7)*
- 1/2 cup creamy almond butter (120 grams)
- 1/4 cup pumpkin puree (65 grams)
- 1 teaspoon vanilla extract
- 1 Tablespoon pumpkin pie spice
- 2 Tablespoons maple syrup (optional for extra sweetness)
- 1 Tablespoon raw cacao powder (6 grams)
- 2 Tablespoons refined coconut oil (28 grams)
- 2 Tablespoons coconut flour (15 grams)
- 1/8 teaspoon sea salt
- 1/4 cup mini chocolate chips or chopped chocolate
Dark Chocolate Shell
- 7 ounces dark chocolate chips (I like Enjoy Life Chocolate Chips and Hu Chocolate Chunks)
- Maldon sea salt for garnish, optional
Instructions
- Have dates at room temperature and soft.* Add them to the bowl of a food processor.
- Process until a paste forms.
- Add the pumpkin and almond butter and process until smooth.
- Scrape the sides of the bowl, then add the vanilla, pumpkin spice, maple syrup, cacao powder, coconut oil, coconut flour and salt. Pulse/process until a sticky dough forms.
- Add the 1/4 cup mini chocolate chips and pulse a few times to combine.
- Scrape the sides and bottom of the bowl. Remove the blade. Place processor bowl with the dough into the freezer for 20 minutes.
- Line a rimmed pan with parchment paper. Measure 20 small balls about 1/2 tablespoon each (18 grams) 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.
- Put into the freezer for at least 20 minutes, preferably 1 hour. While the balls are chilling melt the chocolate.
- To 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.
- Dip each truffle in melted chocolate to cover, then place on the parchment paper. With a spoon, drizzle any remaining chocolate over the truffles to decorate. See tips for dipping chocolate above.
- Refrigerate or freeze until the chocolate hardens, then serve.
- Store in an airtight container for up to 2 weeks in the refrigerator or freeze.
Notes
Remove the pits from the dates and then measure. I didn’t put a weight because dryer dates will weigh less than moist dates.
Have dates at room temperature but if they’re still dry soak in hot water for 3 minutes to soften. Dry thoroughly on a paper towel. Measure before soaking.
To melt chocolate, fill a pot with 1 inch of water and bring to a simmer. Place a heat-safe bowl or pan on top of the pot so it fits snuggly without touching the water. This is your makeshift double boiler. Add the chocolate to the bowl. The steam from the lower pot gently heats the upper pot where the chocolate is gradually melted. Stir until melted, then remove the bowl from the pot.