Dark Chocolate Pumpkin Truffles
on Sep 30, 2020, Updated Apr 05, 2024
These healthy pumpkin truffles will be your new favorite no bake fall dessert. Gluten free, vegan, and taste like pumpkin spice! A mouthwatering healthy truffle that everyone will love.
Pumpkin truffles make the best no bake fall dessert!
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 dark chocolate and topped off with flaked sea salt.
If you love pumpkin you will go nuts for these delicious little bites! We are making these and pumpkin cheesecake truffles on repeat this fall.
Ingredients to make pumpkin truffles with dark chocolate
- canned pumpkin
- coconut flour: this is my secret for the perfect texture truffle without tons of powdered sugar in it.
- pure maple syrup
- vanilla extract
- pumpkin pie spice
- salt
- cinnamon
- pure cane sugar
- coconut oil
- dark chocolate chips
- flaked sea salt, for topping
How to make pumpkin truffles
In a bowl, you will mix together all of the ingredients for the pumpkin truffles: canned pumpkin, coconut flour, maple syrup, vanilla, salt, pumpkin pie spice, cinnamon, sugar, and coconut oil.
The batter should be not sticky once you mix the coconut flour in.
Shaping the pumpkin truffles
My #1 hack for making these truffles super easy is using a mini cookie scoop. 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. Use your cookie scoop to distribute the truffle batter onto a wax paper lined baking sheet.
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. The recipe calls for dark chocolate chips, but you can use milk chocolate if you like for a sweeter truffle.
Dipping the truffles in dark chocolate
Once the truffles are chilled, it’s time to coat them in the chocolate. Drop a truffle into the bowl of melted chocolate. Use a spoon to drizzle chocolate over the top, then quickly remove with a fork and toothpick back onto the baking sheet. Repeat for the remaining truffles.
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.
The sea salt is key for building the perfect bite so don’t skip it! Sea salt flakes on chocolate are LIFE CHANGING. It really takes the flavor to the next level. You gotta trust me on this.
This recipe is one that uses 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!
These truffles are also vegan, gluten free, and no bake. So easy and perfect for everyone to eat! Store any leftovers in the fridge or freezer in an airtight container.
More pumpkin recipes
- Vegan Pumpkin Chocolate Chip Cookies
- Gluten Free Pumpkin Cookies
- Frozen Pumpkin Pie Smoothie
- Pumpkin Cream Cheese Dip
- Gluten Free Pumpkin Pie
Dark Chocolate Pumpkin Truffles
Ingredients
- 15 oz canned pumpkin
- 1 cup coconut flour
- ¾ cups pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup pure cane sugar
- â…› cup coconut oil, melted (measure while solid, then melt)
- 3 ½ cups dark chocolate chips
- flaked sea salt, for topping
Instructions
- Add the pumpkin, maple syrup, vanilla, pumpkin pie spice, salt, cinnamon, sugar, and melted coconut oil to a bowl and mix well.
- Add the coconut flour 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 the truffles
- Place the truffles on a wax paper lined baking sheet
- Freeze the truffles for 20 minutes
- Melt the chocolate while the truffles are freezing. The easiest way is to melt in a microwave safe bowl in 20-30 second increments. Stir often and do not overcook to avoid burning the chocolate.
- For each truffle, drop it into the melted chocolate. use a spoon to drizzle the chocolate over the top
- Use a fork and toothpick under the bottom to place truffle back onto the lined 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 leftovers in the fridge or freezer in an airtight bag or container
Do you think I can use a cup of fresh pumpkin rather than canned?? I have three pumpkins left I’ve been trying to find an easy recipe to make with them! These look ravishing
Yes, you can use fresh!
Hi Joy, I’m definitely excited to make these for Thanksgiving next week. I bought all the ingredients but could not find the Sea Salt Flakes anywhere. Please help. I thought for sure I would find it at Whole Foods but I was unsuccessful. Those Salt Flakes look amazing.
Try target or walmart! I found mine at target. If you have prime, I have seen them on amazon too!
These look amazing. I am afraid I will eat them all. If it is kind of healthy it can be breakfast….right;)
That’s definitely a hazard of truffle making! 😉
Good chilly morning! I was searching the internet for a hack for Godiva Pumpkin Truffles. This recipe sounds perfect!! Thank you.
XOXO
Suzan
Enjoy!!
Can I use regular flour for this recipe?
You can, but it will not be a direct substitute, so I cannot say how much flour you would need as the two types are not a 1:1 substitute ratio.
could I use regular flour in place of coconut flour?
I am sensitive to coconut flour (high FODMAP). What is an alternative gluten-free flour that would work well with this no-bake recipe?
Can you have almond flour? I have not tried it in this recipe, but if you do, add it in small amounts until the batter is thick, but no longer sticky (just like the coconut flour.) Hope that helps!
I’m not sure how to purchase this recipe so that you will get a commission but it seems to me that you deserve one. I haven’t tried the recipe yet and I’ve never made truffles but they look and sound so amazing that I have to try them. With all of your instructions and photos, you have made it sound so simple. Thank you so much and I look forward to hearing from you about purchasing the recipe so that you will get a commission. 🙂
There is no price for the recipe, just scroll down to the bottom of the page and the recipe is listed in full 🙂
These look amazing!!! Do you think i can form the balls with my hands rather with an ice cream scoop? I mean is the batter non-sticky enough to be managed with hands? And also i want to add only coconut sugar instead of the agave and cane sugar, do you think it will work this way?
Thanks and love the pictures!
Have a lovely day! (:
Hi Lilly!
You could definitely make them with your hands! The batter is not too sticky. As far as the coconut sugar, you could substitute it for the cane sugar. Unfortunately, not for the maple syrup as the recipe would be much dryer without that liquid sweetener. You could substitute honey for the maple syrup if you wanted! Let me know how you like them! 🙂
So I made them and I gotta tell you these are my favourite truffles ever! I can’t even tell you how many I ate I kinda feel guilty.
Thanks for your answer and have a lovely week,
Lilly,
I am so glad you enjoyed the recipe!! Thanks so much for sharing your review 🙂 I ate more than I will admit too, haha!
These were delicious!
Do you think if I omitt the 1/2 sugar that the sweetness of the chocolate chips would be enough. Or should I add a sweetener?
I would personally add the sweetener as the dark chocolate chips are bitter in taste. If you use milk chocolate they would be sweeter.