Healthy Pumpkin Seed Power Truffles

January 10th, 2012 at 2:02 pm

Healthy Gluten-Free Truffles - Daily Bites

Even though it’s a brand new year and most of us are trying to stick with a few healthy resolutions, I don’t feel the least bit guilty about indulging in these nutrient-rich truffles. They are simply packed with good-for-you ingredients.

  • Pumpkin seeds: These delicious seeds, also known as pepitas, are a good source of iron, magnesium, zinc, and copper—all essential nutrients for our well-being. They also contain phytosterols, compounds in plants that may help reduce blood cholesterol levels and decrease risk for cancer according to WHFoods.
  • Flaxseeds: I’ve sung the praises of flaxseeds in many a post. They offer fiber in addition to healthy essential fats. I keep a big container of ground organic flaxseeds in my refrigerator at all times to add to baked goods, smoothies, salads, and more.
  • Cinnamon and ginger: Spices offer loads of anti-inflammatory power, not to mention incredible flavor and aroma. Cinnamon in particular may also help stabilize blood sugar when consumed in sufficient amounts. Ginger aids in digestion and supports the immune system as well.
  • Unsweetened cocoa powder: Rich and chocolatey, unsweetened cocoa powder offers some antioxidants that may help prevent free radical damage in the body. Choose organic cocoa powder whenever possible, or try a raw variety like this one.

You’d never know that these decadent truffles packs so much stellar nutrition into every bite. The moist, sweet-spicy filling offers many layers of indulgent flavor, while the chocolate coating literally melts on your tongue.

Don’t think something that’s gluten-free, dairy-free, sugar-free, nut-free, and vegan can taste much better than cardboard? Take one bite of these truffles and you’ll be thinking again, I promise.

More nutritious treats you might enjoy:


A few quick news bites:

My book was featured in the February/March issue of Living Without as one of their top picks! Get a copy of the magazine to see the review of my book and several other great gluten-free cookbooks.

Also, Heather at Gluten Free Cat kindly reviewed my book and is sharing the recipe for Shredded Balsamic Beet & Kale Salad. She has some incredibly positive things to say…so hop over here to read her post. Thanks a million, Heather!

Pumpkin Seed Power Truffles
Makes 12-14 truffles

For the truffle filling:
½ cup raw pumpkin seeds
1 tablespoon unsweetened cocoa powder
1 tablespoon ground flaxseed
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon sea salt
½ cup (packed) pitted Medjool dates
1 tablespoon dark maple syrup or organic agave nectar

For the chocolate coating:
3 tablespoons unsweetened cocoa powder
2 tablespoons virgin coconut oil
2 tablespoons dark maple syrup or organic agave nectar

Make the truffle filling: place the pumpkin seeds in a small pan over medium heat. Toast the seeds, shaking the pan occasionally, until lightly browned, fragrant, and beginning to pop, 3-5 minutes. Transfer the toasted seeds to a food processor fitted with the steel blade.

Add the cocoa powder, flaxseed, cinnamon, ginger, and sea salt. Process until finely ground, 20-30 seconds. Add the dates and maple syrup. Process until the mixture holds together when pinched between 2 fingers. Form the filling into 1-inch balls. Freeze for 15 minutes.

While the truffle balls freeze, make the chocolate coating: in a small pan over very low heat, combine the cocoa powder, coconut oil, and maple syrup. Stir constantly until the mixture is smooth and resembles melted chocolate. Transfer to a small bowl.

Roll the frozen truffle balls in the melted cocoa mixture to coat completely. Transfer to a parchment- or waxed paper-lined plate. Freeze for 10-15 minutes until the chocolate is set. Store the truffles in an airtight container in the refrigerator.

Optional pumpkin seed garnish: While the chocolate coating on the dipped truffles is still wet and not set up, place a few pumpkin seeds on top of each truffle. If the chocolate has set up before you can place the seeds on top, use your finger to dab a very small amount of the chocolate coating directly on the pumpkin seeds. Press the chocolate side of the seeds onto the truffles to adhere.

Find more nutritious recipes at Slightly Indulgent Tuesday and Wellness Weekend.


  1. OMG, Hallie. These have my mouth watering. I love pepitas. And chocolate. Yum.

  2. Yummy!!!

  3. Fabulous! Love me a good pumpkin seed recipe since nuts are out for us for a while. Thank you!!!

  4. Oh, my these sound absolutely incredible. I’ll have to gather the ingredients and make a batch. Thank you!

  5. Wow! These sound perfect! I love all of the awesome health aspects going on here. I wish I had a batch of them right now. I have a chocolate craving today that is killing me. LOL
    THanks for linking to my muffins, too, Hallie! :D

  6. It’s the chocolate that’s calling my name! The chocolate coating totally knocks these out of the park!

  7. Oh my! These look amazing!

  8. I’m wondering if it’s necessary to roast the seeds? Why not keep them raw and keep the enzymes (or whatever it is) in the seeds?

  9. These are so beautiful, tempting, and you say they’re healthy, too? I love them already.

  10. Amy: You could opt not to roast the seeds if you wanted to keep them raw. I roast them because it draws out their nuttiness and contributes to the overall flavor of the truffle filling.

  11. They look sinful, but that ingredient list – wow! I have to try these!

  12. Yum! Genius recipe Hallie! Love the pumpkin seed garnish too.

  13. These look amazing! Can’t wait to try them.

  14. Love these healthy little sweet treats! They look so decadent, but the ingredients are all naturally good – amazing!

  15. These look just perfect!

  16. I made these last night and they are awesome! I haven’t had a chocolate donut in YEARS, but that’s what these truffles remind me of. Now I just have to try not to eat them all in one sitting!

  17. These were super yummy! All I had for a sweetener was honey, but I don’t know any better not having tried them the other way, so I’m fine with that. :)

  18. Absolutely gorgeous and so healthy. I rolled mine in melted chocolate. Had to stop myself from scoffing the lot but I did have this ‘there is something missing’. Maybe because I used the chocolate and not your coating which I will do next time. Highly recommend it. Well done.

  19. Great recipe! You can find the seeds at , I can’t wait to try this!

  20. Melissa Maximnuk said on November 11, 2012 at 6:46 am

    These are soooo amazing! Just one bite and and “mmmm”! Thanks for the recipe :)

  21. I made these yesterday – pretty easy to make and yummy. But I do have a couple questions – the chocolate coating didn’t come out as smooth as what you have pictured. I noticed as I heated up the mixture that it became one thick chocolate blob. It tasted good, but I had to make a second batch to finish the truffles and I found it tricky to coat the truffles. 1) How long do you heat the mixture? 2) What tips do you have for coating the truffles? Thanks!

    • Hi Erin,

      Yes, you’ll want to heat the chocolate coating over very low heat until it is just melted/uniform. No longer or it easily burns. I actually hold my pan a few inches above the flame so as not to scorch it (my stove is pretty strong).

      Coating truffles is always a bit of a messy business. :) I use my fingers to do it and try to work very quickly. You could also try skewering 1 truffle at a time on a wooden or metal kabob skewer and dipping it in the chocolate to coat.

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.