Cookie-licious Pumpkin Pie Truffles – Paleo & Vegan Friendly!
Sweetness, spice, and everything nice—these pumpkin pie truffles have it all! They’re oozing with festive pumpkin flavor, and coconut flour creates the soft, buttery texture of a holiday cookie.
Wrap it all up in a dark chocolate coating for more wholesome, lower sugar treats! Seriously, these pumpkin pie truffles taste like chocolaty, pumpkin-y, cookie-filled truffles. Yet, they’re made with clean, fuel-filled ingredients!
Of course, these pumpkin pie truffles are still a holiday treat, so enjoy in moderation. But, they’re far more nutritious and lower in sugar than the standard truffle. And, they’re a healthier holiday dessert option that you can keep on-hand in the freezer throughout the season!
For Paleo & Vegan Truffles:
Traditional pumpkin pie is often tricky to health-ify for paleo and vegan lifestyles. But, these pumpkin pie truffles have all of the tasty flavor of pumpkin pie wrapped in a chocolate coating. And, they’re totally vegan- and paleo-friendly!
To keep these truffles paleo, use almond butter in the filling rather than peanut butter. And, for both vegan and paleo lifestyles, be sure to use the nondairy milk of your choice. But, the major concern in keeping these pumpkin pie truffles paleo and/or vegan is the chocolate.
Luckily, it’s a simple fix! For vegan truffles, choose a dairy-free chocolate. For paleo truffles, use a pure, 100% dark chocolate, or even stevia-sweetened dark chocolate. Really, you can use any chocolate you like in these pumpkin pie truffles—dark, milk, or even white!
Personally, I like to use dark chocolate as my coating. The sweetness of the filling offsets the more bitter taste. And, in dark chocolate that’s 60% cacao or darker, there’s far less sugar and far more potent nutritional benefits! Indulge and be merry.
Pumpkin Pie Truffles:
2 cups coconut flour
⅔ cup pumpkin purée
6 Tbsp peanut butter or almond butter
¼ cup maple syrup
1 Tbsp coconut oil
¾ tsp cinnamon
½ tsp pumpkin pie spice
pinch of salt
¼ tsp nutmeg
1 cup milk of choice
8 oz dark chocolate chips, or chocolate of choice
1 Tbsp coconut oil
In a large bowl, combine all ingredients, except for milk. Mix together until crumbly.
Add milk and stir to integrate, until malleable and the dough sticks together when pressed.
Scoop out the dough, form into balls with your hands, and transfer to a baking sheet or plate. (It may be a bit crumbly, but that’s okay! I used a 2-teaspoon cookie scoop to portion my truffles.)
Freeze for about 20 minutes.
Once dough balls are firm, add dark chocolate and coconut oil to a bowl and melt. (You can use a double boiler or the microwave.)
Dip frozen dough balls into chocolate and return to baking sheet or plate. Freeze.
Thaw a few minutes before serving and devouring!
Lasts 1 month in the freezer.
Yields 60 pumpkin pie truffles.
*Nutrition provided for pumpkin pie truffles made with almond milk and 60% dark chocolate chips.