These dark chocolate pumpkin truffles will be your new favorite no bake fall dessert. Gluten free, vegan, and taste like a pumpkin spice truffle! A mouthwatering dessert that everyone will love.
It’s pumpkin season and today I’m introducing you to the magic that is these Dark Chocolate Pumpkin Truffles!
Sweet pumpkin spice filling coated in melted strong dark chocolate and topped off with flaked sea salt on top.
Guys, if you love pumpkin you will go nuts for these delicious little bites!
After I made peanut butter truffles last year, this year it inspired me to make these delicious pumpkin truffles.
No worries if you aren’t a truffle making expert (I am definitely not!)
Truffles don’t have to look perfect to taste incredible!
How to make pumpkin truffles
In a bowl, you will mix together all of the ingredients for the pumpkin truffles.
You will need: canned pumpkin, coconut flour, maple syrup, vanilla, salt, pumpkin pie spice, cinnamon, sugar, and coconut oil.
The batter will be nice and dense, and not sticky.
Perfect for making truffles!
I specifically made this recipe to use a whole can of pumpkin.
That way you won’t have to worry about coming up with a use for leftover canned pumpkin, or wasting it!
Plus, it makes more than 30 truffles so these are great to make for a party!
These truffles are also vegan, gluten free, and no bake.
So easy and perfect for everyone to eat!
My #1 hack for making these truffles super easy is a mini ice cream scoop, which is really called a cookie scoop technically.
Just grab a cookie scoop, press the batter firmly into it, and drop onto a lined cookie sheet.
This way is so much easier than using your hands, and cuts a lot of time off of the prep.
Totally worth it to me!
My cookie scoop is a well loved tool in my kitchen.
If you do not have a cookie scoop, simply use your hands to roll the batter into balls.
Once you have scooped all of the truffles, place the cookie sheet in the freezer for 20 minutes.
Cold truffles make for easier dipping, and less batter getting into the chocolate.
While the truffles are chilling, melt your chocolate.
You will need 3 1/2 cups of dark chocolate chips.
I used 69% cacao which is pretty rich dark chocolate.
The filling is very sweet, so the rich slightly bitter chocolate is the perfect flavor contrast!
Once the truffles are chilled, it’s time to coat them in the chocolate.
For each truffle, drop it into the bowl of melted chocolate.
Use a spoon to drizzle chocolate over the top, then quickly remove with a fork and toothpick.
I usually google a truffle tutorial online before making them just as a quick refresher!
Just remember that they don’t have to be perfect (mine certainly were not!)
After each truffle is dipped, place it back onto the wax paper lined cookie sheet.
Sprinkle immediately with flaked sea salt.
This is important to do this after each truffle, as the chocolate hardens quickly.
If you wait until the chocolate is hardened to add the flaked sea salt, it will not stick to the top and will fall off.
The sea salt is key for the perfect bite so don’t skip it!
Sea salt flakes on chocolate are LIFE CHANGING.
My vegan pumpkin chocolate chip cookies also are topped with sea salt and they are incredible!
It really takes the flavor to the next level.
Try making truffles at home and let me know how they turn out!
You have to try these pumpkin truffles!
Don’t forget to tag us on instagram @buildyourbite and hashtag #buildyourbite with your recipe photos!
We can’t wait to hear what you think of these delicious pumpkin treats.
More pumpkin recipes
- Vegan Pumpkin Chocolate Chip Cookies
- Gluten Free Pumpkin Muffins
- Gluten Free Pumpkin Pie Cookies
- Healthy Pumpkin Chocolate Chip Muffins
- Frozen Pumpkin Pie Smoothie
- Pumpkin Cream Cheese Dip
- Gluten Free Pumpkin Pie
- Pumpkin Banana Bread
- Pumpkin Cream Cheese Swirl Muffins
- Mini Vegan Pumpkin Pies
- Pumpkin Chocolate Chip Mug Cake
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Pumpkin Truffles Recipe:
- 15 oz canned pumpkin
- 1 cup coconut flour
- 3/4 cups pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup pure cane sugar
- 1/8 cup coconut oil, melted
- 3 1/2 cups dark chocolate chips
- flaked sea salt, for topping
- Add pumpkin, maple syrup, vanilla, pumpkin pie spice, salt, cinnamon, sugar, and coconut oil to a bowl and mix well.
- Add coconut four and mix until well combined (batter will be thick and not sticky)
- Use a mini ice cream scoop (see pictures), or a spoon to form truffles
- Place truffles on a baking sheet covered with wax paper
- Freeze truffles for 20 minutes
- Melt chocolate while the truffles are freezing
- For each truffle, drop it into the melted chocolate. use a spoon to drizzle the chocolate over the top
- Use a fork and toothpick to place truffle back onto the baking sheet
- Top immediately with flaked sea salt
- Repeat until every truffle is dipped in chocolate and topped with sea salt
- Place back in the freezer until solid
- Store in a ziploc bag or freezer safe container
- store in the fridge or freezer (I prefer the freezer)
You can easily google "how to dip truffles" to find a visual tutorial if you have never made them before!
Amount Per Serving:Calories: 150 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 53mg Carbohydrates: 20g Fiber: 2g Sugar: 16g Protein: 1g