Dark Chocolate Pumpkin Spice Truffles
These no bake Dark Chocolate Pumpkin Truffles are naturally sweetened with warming spices, a chewy creamy center, and crisp chocolate coating. Quick and easy to make in a single bowl with no baking required.
Servings 30 truffles
Calories 73kcal
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
Calories: 73kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Fiber: 3g | Sugar: 5g
