These don’t need much of an explanation .. if you like pumpkin pie and you like chocolate, you will LOVE these. The center is dreamy & creamy and the outside is perfectly coated in dark chocolate. Flaky sea salt is optional but HIGHLY recommended. You can buy Maldon salt on Amazon for $6 and your life will be forever changed ..
Anyway, back to the truffles!! These are super simple to make – think one bowl, no oven .. and use simple ingredients you likely have on hand. I whipped these up trying to move through leftover canned pumpkin & pumpkin pie dessert hummus and they are fabulous. This recipe only makes 6 -8 truffles, so fair warning, you might want to double the batch .. Enjoy!
Pumpkin Pie Truffles
- 2 tbsp pumpkin purée
- 2 tbsp pumpkin pie dessert hummus I used Boar's Head brand! If you don't have this hummus, I am going to GUESS that you can sub more pumpkin purée but I haven't tested to be sure 🙂 I'd recommend adding a bit more coconut flour if you are only using pumpkin (no hummus) to thicken up the texture.
- 1/4 cup almond butter you can use creamy or crunchy; just make sure the only ingredients are almonds & salt! You can sub for another nut butter if you'd like (like cashew), but peanut might overwhelm the pumpkin flavor.
- 2 tbsp coconut flour If the dough seems too wet/goopy, sprinkle in some extra coconut flour to thicken.
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- a pinch of salt
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- Line a small tray with parchment paper and ensure the tray will fit in your freezer! I like to use the tray from my toaster oven.
- In a medium bowl, combine all of the "pumpkin truffle" ingredients listed above until a dough forms.
- Stick the batter in the fridge or freezer for 10 minutes while you clean up a bit. The idea is that it gets a little bit cool so that you can easily roll into balls.
- Using a cookie scoop (or a spoon), roll the dough into 6 large or 8 small balls.
- Put the dough balls in the freezer for 10 minutes while you prepare the chocolate coating.
- In a microwave-safe dish, combine the chocolate chips with the coconut oil and melt in 20-30 second increments until well combined/melted. Don't over-heat/burn the chocolate!
- Pull the balls from the freezer and dip in the chocolate with a spoon. It might get a little messy .. that's ok! Return the truffles to the parchment lined tray and sprinkle with flaky sea salt and pumpkin spice.
- Put in the freezer to fully set (~30 minutes) and enjoy! Store remaining truffles in the fridge in an airtight container.