These Dark Chocolate Pumpkin Truffles are naturally sweetened with warming spices and a creamy center. Quick and easy to make in a single bowl with no baking required. They’re a healthy fall treat that will keep you fuller for longer.
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Recipe Highlights
- No added sugars, and instead naturally sweetened with dates and the sweetness of the pumpkin
- No graham crackers or cream cheese
- This dessert is under 100 calories!
- Higher in fiber, protein and good healthy fats than store bought truffles
- Use your favorite nut butter (Peanut, Cashew Almond)
- Hints of cinnamon and vanilla
- Perfect for Halloween and Thanksgiving and to give as Gifts in a pretty jar
- Coated in smooth sugar free dark chocolate with a sweet chewy pumpkin center
- The pumpkin flavor definitely comes through but isn’t overpowering as its mixed with nut butter, spices and dates for the perfect fall dessert, like these chocolate chip pumpkin oatmeal balls.
This recipe makes around 30 good sized truffles and to it takes around 45 minutes to make the mixture and roll them into balls, which I find quite relaxing and fun. You don’t need to wait to put the chocolate coating on.
The most efficient way is to make all the balls first and then move onto the chocolate coating and its super easy to do using a toothpick by sticking one it to hold it over the bowl of chocolate so any drips go right back into the bowl.
Once the chocolate is on, they will harden up quickly, but I recommend putting them into the fridge for 30 minutes to fully harden so they get that crisp smooth shell that gives a little crack when you bit into it!
Healthy truffles are super easy to make and are perfect for after dinner cravings! Some of my favourites are Avocado Chocolate Truffles, Pecan Pie Truffles and these Sweet Potato Truffles.
If you have a sweet tooth like me, sugar free desserts are your best friend. And these single serve desserts under 200 calories are perfect for after dinner cravings, along with these sneaky sugar free chocolate desserts.
Ingredients
Ingredient Notes
- Pumpkin: I prefer to make my pumpkin puree from scratch by boiling pumpkin for 10 minutes in water and mashing into a puree with a fork. Making your own is easy to do if canned pumpkin is not available where you are. If this is too much work, you could always buy canned pumpkin puree (not canned pumpkin filling as it will be way too sweet)
- Dates: Medjool dates are definitely my preferred date as they are soft in the centre and have less fibrous skins. They also have a slightly caramel like taste compared to other dates. Dates provide sweetness and act as a binder in this recipe, bringing all the ingredients together.
- Pumpkin Spice: you can use the store bought pumpkin spice blend, or make your own. There are tips included in the recipe card for making your own. Alternatively, just go with the ground cinnamon, and a little nutmeg.
- Coconut Flour and Almond Flour: these two flours help to provide bulk and structure to the pumpkin balls. Whilst a combination of both I find works best, if you’re just using one or the other you may need to experiment with the quantities.
- Cinnamon and Vanilla: these are the grounding flavors that help to bring out the subtle sweetness of the pumpkin.
- Sugar Free Dark Chocolate: either a bar or chocolate chips will work for melting down. I recommend a good quality sugar free dark chocolate, however you could use sugar free milk chocolate which will provide a slightly sweeter shell. Alternatively you could use a 70 or 80% Dark Chocolate if sugar free isn’t available.
How To Make Pumpkin Truffles
- Make Date Paste: Drain excess water from soaked dates and blend using a hand mixer until you get a smooth paste (can use a food processor, stick blender, masher, or mortar and pestle) . Note: If dates are hard after soaking them for 30 minutes, simply soak them longer until soft.
- Mix Wet Ingredients and Flavourings: Mix dates paste, pumpkin puree, and nut butter in a medium-sized bowl. Then add vanilla extract, cinnamon powder, pumpkin spice, and salt. Stir until combined into a stiff and slightly sticky mixture.
- Add Dry Ingredients: Add coconut flour and almond flour and combine. Use your hands to roll the mixture into 30 truffles.
- Coat in Chocolate: Melt chocolate in the microwave for 60 seconds or until chocolate is runny. Use a toothpick or skewers to hold each truffle while drizzling melted chocolate over them. Place them on a plate and refrigerate so the chocolate can harden.
If you love chocolate and pumpkin, check out these Healthy Chocolate Pumpkin Brownies. They are moist and sweet and will keep in the fridge for a week!
Recipe Tips
- Making Date Paste: The easiest way to make date paste is in your food processor or blender. But if you don’t have one it is still easy to make it with a bowl and masher or fork, just a little bit more of a workout.
- Pumpkin Spice: If pumpkin spice isn’t available or you don’t have it on hand, I’ve included some handy substitutions and also how to make you own pumpkin spice in the recipe notes.
- Nut Butter: Make sure whichever nut butter you’re using is not too firm, and preferably at room temperature so that it’s easy to mix in. If its been in the fridge or is too hard, you may need to microwave it for a few seconds to loosen.
- Texture of Mixture: it should be pasty and sticky without a lot of moisture. If its too wet, add more almond flour, if its too dry, add a tablespoon of water to loosen.
- Avoiding Sticky Hands: Keep a small bowl of tap water close by to dampen hands in between rolling the balls
- Size: To get balls the same size you can either go by feel, or use a small ice cream scoop to measure the mixture. You could also weigh the mixture to ensure each ball is the same size, but I personally find this too much effort and just go by feel.
Additional Toppings
- Desiccated coconut sprinkled on top of the chocolate coating
- Granulated peanuts, unsalted or salted pressed into the top of each truffle
- A few sea salt flakes lightly sprinkled on top of the chocolate before it sets
Storage
These no bake dark chocolate pumpkin truffles will store in the fridge in an air tight container for 5 days. You can also freeze them in a freezer container for up to 8 weeks. To defrost, put them in the fridge the night before you need them.
Healthy pumpkin spice truffles are possible when you know a few simple tricks to replace some of the more processed ingredients with alternatives that are higher in protein and fiber, lower in sugar but still have the same taste, flavor and texture you love.
Dark Chocolate Pumpkin Spice Truffles
Ingredients
- 1 cup Pumpkin puree - (note 1)
- 12 Medjool dates, pitted and soaked in boiled water for 30 minutes - (note 2)
- 1 teaspoon Vanilla extract
- ¼ teaspoon See Salt
- 1 teaspoon Pumpkin spice - (note 3)
- 3 tablespoon Coconut flour
- ¼ cup Nut butter (eg: peanut, cashew, almond)
- ½ teaspoon Ground cinnamon
- 1 cup Almond flour (sometimes called almond meal)
- 140 grams /5 oz Sugar free dark chocolate for coating - (note 4)
Instructions
- Make Date Paste: Drain excess water from soaked dates and blend using a hand mixer until you get a smooth paste (can use a food processor, stick blender, masher, or mortar and pestle) . Note: If dates are hard after soaking them for 30 minutes, simply soak them longer until soft.
- Mix Wet Ingredients and Flavourings: Mix dates paste, pumpkin puree, and nut butter in a medium-sized bowl. Then add vanilla extract, cinnamon powder, pumpkin spice, and salt. Stir until combined into a stiff and slightly sticky mixture.
- Add Dry Ingredients: Add coconut flour and almond flour and combine. Use your hands to roll the mixture into 30 truffles.
- Coat in Chocolate: Melt chocolate in the microwave for 60 seconds or until chocolate is runny. Use a toothpick or skewers to hold each truffle while drizzling melted chocolate over them. Place them on a plate and refrigerate so the chocolate can harden.
Notes
- Pumpkin: I prefer to make my pumpkin puree from scratch by boiling pumpkin for 10 minutes in water and mashing into a puree with a fork. Making your own is easy to do if canned pumpkin is not available where you are. If this is too much work, you could always buy canned pumpkin puree (not canned pumpkin filling as it will be way too sweet)
- Dates: Medjool dates are definitely my preferred date as they are soft in the centre and have less fibrous skins. They also have a slightly caramel like taste compared to other dates. Dates provide sweetness and act as a binder in this recipe, bringing all the ingredients together.
- Don't have Pumpkin Spice? Make your own version with either ¾ teaspoon ground cinnamon + ¼ teaspoon of either: ginger, allspice, cloves or nutmeg. OR an alternate version, ½ teaspoon ground cinnamon + ¼ teaspoon of two of the following: ginger, allspice, cloves or nutmeg.
- Sugar Free Dark Chocolate: either a bar or chocolate chips will work for melting down. I recommend a good quality sugar free dark chocolate, however you could use sugar free milk chocolate which will provide a slightly sweeter shell. Alternatively you could use a 70 or 80% Dark Chocolate if sugar free isn’t available.
- Avoiding Sticky Hands: Keep a small bowl of tap water close by to dampen hands in between rolling the balls
- Size: To get balls the same size you can either go by feel, or use a small ice cream scoop to measure the mixture. You could also weigh the mixture to ensure each ball is the same size, but I personally find this too much effort and just go by feel.
- Storage: store in the fridge in an air tight container for 5 days. You can also freeze them in a freezer container for up to 8 weeks. To defrost, put them in the fridge the night before you need them.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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