Pumpkin truffles

I have just finished making these pumpkin truffles and I am totally in love. These are gluten-free, vegan and are out of this world!

healthy pumpkin truffles | Eat Good 4 Life

While these pumpkin truffles may be a little more involved they are just plain sensational. Worth every minute.

I have not made truffles in for ever and I think these have become a favorite truffle recipe for me. While you can skip the salt on top of each truffle I thought it added a much needed taste to brake up the sweetness a little bit. It is up to you if you want to add the salt or not.

As you know, I am trying to make some more pumpkin recipes for the month of September so will see what I can come up with. I have already put pancakes and waffles on the list. Since these are two recipes that my readers requested I will be making these soon. Stay tuned because these are going to be really good.

These pumpkin truffles are so good you can even have them for breakfast  or as a snack. They are healthy, filling and 1-2 go a long way.

The only difficulty I see with these is making the date paste since it takes a few minutes and you will have to scrape the food processor a couple of times. I have had the date paste frozen for 3 months after I made a huge batch not long ago. I didn’t know what to do with it so I just made up this recipe which turned out perfect. Sometimes I am really lucky on that department!

Anyways, these healthy pumpkin truffles are out of this world. I hope you get to try them. You will not be disappointed.

Enjoy!

healthy pumpkin truffles | Eat Good 4 Life

healthy pumpkin truffles | Eat Good 4 Life

healthy pumpkin truffles | Eat Good 4 Life

healthy pumpkin truffles | Eat Good 4 Life

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Pumpkin truffles

Miryam's original recipe

Yield: 30

Total Time: 30 minutes

Ingredients:

Date paste

  • 2 cups dates
  • 1/3 cup almond milk

Filling

Coating

Topping (optional)

Directions:

In a food processor add the pitted dates and almond milk and pulse until you obtain a creamy consistency. You may have to stop the food processor in between and scrape down the sides.

Add the almond butter, pumpkin puree and spices. Pulse until you obtain a homogenous mixture. Add the almond flour 1 cup at a time and pulse in between until you have added the 2 1/2 cups. You should be able to form balls with these dough, if not add a bit more almond flour.

Line a baking sheet with unbleached parchment paper. Form 25-30 dough bit size balls and place in the freezer for at least 30 minutes to harden.

In the meantime, melt the chocolate and coconut oil in a microwave safe bowl at 30 second intervals until completely melted.

When the balls are cold enough, dip them, one by one into the melted chocolate. I used two forks for this step, and place them in the prepared baking sheet. If using, place some coarse celtic salt over each truffle piece immediately after dipping it in chocolate. You need to do this now otherwise the chocolate will solidify and the salt won't stick. Place back in the fridge of freezer for the chocolate to solidify.

Keep chocolate truffles in the fridge.

NOTE: If you don't have pumpkin spice you can make your own by mixing 2 tsp cinnamon powder, 1 tsp clove powder, 1 tsp ginger powder, 1 tsp nutmeg powder.

Screen Shot 2015-09-13 at 10.47.05 AM


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27 comments

  1. These look great! I was about to go try them out, actually, but saw that there isn’t the measurement for sugar yet!

  2. What a pretty photo! I’ve never seen cookies like this before. Congratulations on getting the recipe down. It always feels good, doesn’t it. :)

  3. Thehooteasts,

    Thanks so much for the typo :-)

  4. These were perfect! I made a half batch, and swapped out the semi-sweet chips for some mint chips. The texture was just right! So lovely!

  5. Thehooteats,

    I am glad you like them and that they turned out good for you. Thanks for visiting my blog :-)

  6. These look super delicious. I’m drooling all over my keyboard. I have to save your recipe to try these cookies soon!

  7. I’ve never seen brownie cookies before, but they sound (and look!) like a fantastic idea! These look truly delicious…

  8. Yummy!! I’ve just tried a similar recipe like yours. Brownie cookies are the best thing on earth! Have a nice day! Cheers! -Jasline

  9. You are absolutely genius… I ate almost all of them by myself! They’re so quick and easy to make.
    If you don’t mind I’ll be using the recipe for my school project that I’m currently working on. You can view it at http://elizabethbezverkhapersonalproject.blogspot.com/. Final product is not up yet!

    I love your blog and it brought me a lot of inspiration. Perhaps if you don’t mind I could email you a few question (as an online interview) and use you as my source.

  10. Elizabeth,

    thanks for the compliments. Sure, you are more than welcome to email me and use my content for your project.

    Thanks for visiting my blog!!

  11. I’m thinking of making these tomorrow. I want to pour the batter / dough into a pan, so it’ll be a thin layer like the cookies you made, and then use a cookie cutter to make shapes. Do you think that’ll work or are the edges too crackly? They should look pretty and not destroyed. :)

  12. Erin,

    I think it will work but in some pieces maybe the cracked top may not look as pretty? I think for the most part they will because they are not too crunchy at all :-)

    Let me know how they turn out if you make them!!

  13. I made them as written and they were great! They didn’t fit the icing I made (I was looking for a recipe that’d go well with some icing I love), but only because they were SO flavorful. :D

    Thanks the recipe! I’ll be making them again. :)

  14. Is there anything I can use instead of the whole wheat pastry flour?? I don’t have any on hand and it’s hard to find in the regular market. Thank you!

  15. is there a was not to use in refund sugar. as I am on a tight budget but would live to make these. could regular sugar be used or brown sugar instead

  16. Hi Miryam,

    These cookies were delicious!! And so easy to whip up. However, mine didn’t crack at all nor look anything like your pictures. I don’t have an electric mixer so I whisked everything by hand. Could this be why? Thank you so much.
    -Victoria

    • With a hand mixer is ideal to mix the ingredients to make sure that the batter obtains the desired consistency, like in the picture. I think that could have been the culprit why you didn’t get the crack effect :-(

  17. The recipe calls for semi sweet, but not listed in ingredients. Which one is semi sweet? 1 cup or 1/2 cup

  18. Is there a way to use a gluten free flour instead of whole wheat? They look delicious.

  19. Wondering if I can sup maple syrup for sugar. Also, I have an espresso maker, but not instant power. How much liquid espresso should I use?

    • The cookies have a liquid like batter so adding maple syrup may not work. I am not 100% sure. Also, you can use any other powder coffee you like but liquid form would too compromise the recipe and make your cookies not turn out good. You can experiment w/ your substitutions but I can’t guarantee good results. Sorry. Thanks for stopping by :-)

  20. Can’t wait.to make these this weekend! I don’t have any butter at the moment..can I substitute it with coconut oil?

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