These Healthy Pumpkin Truffles are creamy, fluffy, and packed with fall flavor! Made with only 6 ingredients and naturally gluten, grain, and sugar-free
- 3/4 cup (84 g) almond flour or 1/2 cup almond pulp (from making nut milk)
- 1/2 cup (123 g) unsweetened pumpkin puree
- 1/2 cup (119 g) medjool dates, pitted; about 7 large
- 1/2 cup (126 g) nut or seed butter
- 1 1/2 tablespoons coconut flour
- 1 teaspoon pumpkin pie spice
- 4–8 ounces (113–126 g) dairy-free chocolate, to drizzle or dunk (Optional)
- Line a plate or small baking tray with parchment paper, then set aside. Add the almond flour or pulp, pumpkin, pitted dates, nut butter, coconut flour, and pumpkin pie spice to a food processor. Blend for 60 – 90 seconds until smooth and even, pausing to scrape the sides of the device with a spatula if necessary.
- Wet your hands, then roll the batter into 2-tablespoon-sized balls and place onto the lined baking tray. Repeat until all of the batter has been rolled. If you plan to enjoy these truffles plain, let them set in the fridge for 10 minutes to thicken. If you plan to drizzle them with chocolate, place in the freezer for 20 minutes to harden further.
- Melt the chocolate using either the microwave or double-boiler, then drizzle it over the truffles. You can also use two forks to “dunk” each truffle in the chocolate, then return it to the baking sheet to let harden completely.
- Serve as desired; leftovers will keep in the fridge for up to one week.
- Almond Flour vs. Pulp: I have made these truffles with both almond flour and leftover almond pulp, and enjoyed both! The truffles are slightly denser with almond flour, and take on a lighter and fluffier texture when made with nut pulp
- Coconut Flour can be replaced with 2-3 tablespoons of oat flour or unsweetened protein powder