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These Pumpkin Chocolate Truffles are Paleo friendly very easy to make and can easily be made vegan. Plus they’re an awesome no-bake dessert! This healthy truffle recipe will be perfect to make for your guests or to snack on and enjoy any time or any day.
These healthy chocolate truffles are so easy to make and loaded with pumpkin and fall flavors. A creamy and fluffy delight that can be enjoyed all year long. They are paleo-friendly and can easily be made vegan by using dairy-free chocolate chips! They store well and would make for a great treat to make your family or boxed up to take to a festive part to share.
Also, if you’re looking for more easy snacks, why not also try my Paleo Walnut Date Energy Balls or my No-Bake Homemade Chocolate Protein Bars?
why you’ll love these chocolate truffles
- Packed with flavor. You’ll love the texture of these No-Bake Paleo Pumpkin Chocolate Truffles. They have a rich flavor and velvety texture and they will literally melt in your mouth.
- An easy no-bake treat! No need to sweat over a hot oven, these easy truffles come together in a flash! Simple to prep, with only a handful of pantry staples needed.
- Kid-friendly. Whip up a batch of these lovely truffles with your kids, super fun to make!
ingredients you’ll need
- Almond Butter: or any other nut butter or choice
- Pumpkin Puree: you may use canned pumpkin puree or make your own
- Almond Flour: This is recommended in place of normal flour
- Coconut Flour: you may use almond flour in place of this if you do not have coconut flour
- Coconut Sugar: or cane sugar. But coconut sugar will taste better.
- Spices: Cinnamon, Pumpkin Pie Spice
- Vanilla Extract
- Salt: optional
- Dark Chocolate: or any other chocolate of choice
how to make these Pumpkin Chocolate Truffles
- First, make your truffle filling. Place all ingredients into a food processor (except chocolate) and blend until a dough forms.
- Next, chill. Separate the dough into 11 evenly sized balls (about 1″) and place them on a piece of parchment paper and then into the freezer to chill for 20 minutes.
- Coat in chocolate. Meanwhile, melt the chocolate. Remove balls from the freezer and dip each one into the chocolate until completely coated.
- Freeze. Once all the balls are covered, return to the freezer until the chocolate hardens. Finally, sprinkle with cinnamon and serve!
recipe notes and tips
- When mixing your filling, it should end up soft and thick.
- You can use a mini ice cream – or cookie – scoop, to portion out the filling.
- You can melt the chocolate in a double boiler or the microwave. If using the microwave, make sure to place the chocolate in a heat-proof bowl.
- Store in an airtight container in the fridge or freezer – let thaw for 5 minutes before serving.
- Allow chocolate to be completely set in the refrigerator before serving.
- Truffles are fine at room temp, for a few hours for serving.
- If you don’t have pumpkin pie spice, it’s pretty easy to make your own. Also, you can make a tsp of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
frequently asked questions
To make a Vegan version of these No-Bake Paleo Pumpkin Chocolate Truffles, you just need to use dairy-free dark chocolate. I’ve tried the Enjoy Life brand before and I think it’s great.
These no-bake Pumpkin Chocolate Truffles are a great make-ahead dessert! Just layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Then thaw overnight in the refrigerator.
You can either serve these straight from the fridge or you can let them come up to room temp before serving. Letting them come up to room temperature means you get more of that ‘melt-in-the-mouth sensation!
other delicious pumpkin recipes
- Cinnamon Sugar Pumpkin Donuts
- Pumpkin Muffins
- Healthy Maple Glazed Pumpkin Cookies
- Healthy Pumpkin Cookie Skillet
- Pumpkin Oatmeal Cookies
- Healthier Pumpkin Waffles
- Chocolate Chip Pumpkin Bread
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No-Bake Paleo Pumpkin Chocolate Truffles
Ingredients
- 1/4 Cup Almond Butter
- 1/4 Cup Pumpkin Puree
- 3 Tbsp Almond Flour
- 3 Tbsp Coconut Flour
- 2 Tbsp Coconut Sugar
- 1 Tsp Cinnamon , + more for topping
- 1 Tsp Pumpkin Pie Spice
- 1 Tsp Vanilla Extract
- 1/8 Tsp Salt
- 1/3 Cup Dark Chocolate, Vegan- Use Dairy-Free
Instructions
- Place all ingredients into a food processor (except chocolate) and blend until a dough forms.
- Separate the dough into 11 evenly sized balls (about 1″) and place them on a piece of parchment paper and then into the freezer to chill for 20 minutes.
- Meanwhile, melt the chocolate. Remove balls from the freezer and dip each one into the chocolate until completely coated.
- Let excess chocolate drip off and then return to the parchment paper.
- Once all the balls are covered, return to the freezer until chocolate hardens. Sprinkle with cinnamon and serve.
Notes
- When mixing your filling, it should end up soft and thick.
- You can use a mini ice cream – or cookie – scoop, to portion out the filling.
- You can melt the chocolate in a double boiler or the microwave. If using the microwave, make sure to place the chocolate in a heat-proof bowl.
- Store in an airtight container in the fridge or freezer – let thaw for 5 minutes before serving.
- Allow chocolate to be completely set in the refrigerator before serving.
- Truffles are fine at room temp, for a few hours for serving.
- If you don’t have pumpkin pie spice, it’s pretty easy to make your own. You can make a tsp of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sound delicious!! Can they be made without the pumpkin? What would you use instead?
You can add more nut butter