Pumpkin Truffles

October 15th, 2013 at 6:06 am
Thanks for stopping by. Want exclusive recipes, nutrition tips,
and more not featured on my blog? Subscribe to my newsletter!

Pumpkin and coconut butter lend creaminess to the filling of these seasonal truffles. Free of gluten, grains, dairy, nuts, eggs, and refined sugar, they make the perfect autumn treat!

Pumpkin Truffles from Daily Bites (www.DailyBItesBlog.com)

Recently I read a few blog posts by some other bloggers talking about their ideas of perfect days. Not surprisingly, because they were food bloggers, they centered mostly around amazing meals. It got me thinking…what’s my idea of a perfect day?

After a few minutes of thinking, I couldn’t land on just one idea of a perfect day. There are days where I love to work from dawn to dusk and pour myself into a specific project. Other days I’d give anything to just get a “free” day to spend reading, walking, shopping, or gabbing with my sister or mom. Some days I feel like cooking up a storm, while others I’d rather just drink smoothies for every meal and call it a day.

There’s really no single idea of perfection to me. I like a little variety. Except when it comes to one thing, that is.

No matter what I do on my perfect day, involving chocolate somehow is a requirement.

Pumpkin Truffles from Daily Bites (www.DailyBitesBlog.com)

I’ve put pumpkin into just about everything—smoothies, soups, cookies, bars, pie, dairy-free cheesecake, curry, granola, oatmeal—but I’ve yet to put it in truffles until this fall. I wanted to create a nut-free treat that would satisfy both cravings for chocolate and pumpkin in one easy to make candy. This is it!

You may have noticed that I have chocolate and pumpkin on the brain after I posted my recipe for Marbled Pumpkin Chocolate Bars. What can I say? It’s the perfect duo that’s hard not to love. In my kitchen it’s joined the ranks of peanut butter and jelly, olive oil and vinegar, and almond butter and apples.

To make the filling creamy without using nuts or dairy, I turned to a trusty jar of Artisana Coconut Butter. Coconut butter is not the same thing as coconut oil. Coconut butter is made with both the flesh and the oil of the coconut, so the texture is much firmer and it doesn’t melt as easily as coconut oil. Maple syrup, pumpkin puree (I use this kind that’s BPA-free), and a few spices add the seasonal flavor. All wrapped up in a coating of chocolate, it doesn’t get much better!

Pumpkin Truffles from Daily Bites (www.DailyBitesBlog.com)

For more chocolate craving crushers, here are a few of my favorites:

Pumpkin Truffles

Yield: Makes about 15 truffles

Pumpkin lends creaminess to the filling of these seasonal truffles. Free of gluten, grains, dairy, nuts, eggs, and refined sugar, they make the perfect autumn treat!


1/2 cup coconut butter (not coconut oil)

1/4 cup plus 3 tablespoons maple syrup, divided use

1/2 cup pure pumpkin puree (if it's homemade, make sure it's well drained)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch of allspice

Pinch of sea salt

4 ounces unsweetened chocolate, preferably organic, chopped

2 tablespoons virgin coconut oil


In a small pot over very low heat, combine the coconut butter and 3 tablespoons of the maple syrup. Whisk until melted. (The mixture will look sort of paste-like, but not smooth.) Remove from heat and stir in the pumpkin, cinnamon, ginger, allspice, and salt until the mixture is thick and smooth. Transfer to a shallow bowl and allow to rest for 10-15 minutes.

Form tablespoons of the truffle "dough" into balls. (The dough will be soft, so it's okay if the balls are a bit lumpy.) Place the balls on a parchment-lined baking sheet or plate. Transfer to the freezer for about 20 minutes.

In a small pot over very low heat, melt the chopped chocolate with the coconut oil and remaining 1/4 cup maple syrup. Whisk constantly until just melted and smooth. Transfer to a bowl.

Dip the frozen truffle balls in the chocolate to coat thoroughly. Place them back on the baking sheet and return to the freezer or refrigerator to set. (You will likely have leftover chocolate coating. Freeze this for another batch of truffles someday!)

Store the truffles in an airtight container in the refrigerator or freezer until ready to serve.


Super Healthy Cookies by Hallie Klecker Get ready for the holidays with a copy of my baking book, Super Healthy Cookies.

  • 50 recipes
  • 100% gluten-free, dairy-free, soy-free, and refined sugar-free
  • No gums or weird ingredients you can’t pronounce
  • $18.99 | Paperback



  1. I’m bookmarking this! I crave pumpkin this time of year – is it physical or psychological? Who cares! I want and this looks so good. Thanks for sharing!!!

  2. The important question is – do we have to share these with loved ones?? ;-)

  3. Stephanie said on October 15, 2013 at 8:04 am

    I am a chocolate lover too. I eat it everyday. Just a bite, usually. But I know I will love these – so maybe I will eat more than a bite when I make them later today! Thanks for keeping us full of new recipes – we would get into a rut around here without you!!

  4. I adore all things pumpkin this time of year but I intolerant to coconut. What would be a good substitution for the coconut?

  5. pinned! can’t wait to try them Hallie!

  6. Just reading about these creates major cravings. So many of my favorite flavors combined. And I agree with you that chocolate is necessary for a perfect day.

  7. Wow! I kid you not, I am making these this afternoon with the boys this afternoon. I have everything to make them and they sound incredible!! Just my kind of treat, girlie!! :D

  8. LOVE the use of coconut butter in these! Amazing Hallie.

  9. Oh my! I could really use one (or two or three..) of these right now!

  10. This looks too good to be true! Thank you for sharing this…can’t wait to try.

  11. I am feeling the chocolate and pumpkin thing too! I made pumpkin puree for the first time last week. Why does it need to be drained? I have noticed it’s much more wet than when I buy pumpkin puree, is that why? Thanks Hallie.

    • Maggie: Yes, that’s why. I love the flavor of homemade pumpkin puree (and the nutrition, too) but it is more wet and can lead to wetter baked goods/desserts. To drain it, I usually just scoop it into a fine mesh strainer set over a bowl and leave it to drain for a few hours. You can also just trying using less of the homemade puree in the recipe (maybe 1/3 cup in this case) to cut back on the volume some.

  12. Kimberlee said on October 16, 2013 at 2:07 pm

    For those of us on a budget, could I substitute butter for the coconut butter?

  13. Kimberlee: Unfortunately butter has too low of a melting point so it won’t work for these truffles. You can actually make your own coconut butter at home with plain shredded coconut if you have a Vitamix or food processor. Check out this post from Whole New Mom for the how-to: http://wholenewmom.com/whole-new-budget/make-your-own-coconut-butter/

    (Read the comments section to learn how readers did it with a food processor.)

    Hope that helps!

  14. I was so excited to try these! I got to the point where I needed to set the bowl aside to “rest”. It isn’t setting however. Is there something I can do to help it? It is too runny to form a doughball.
    Thank you!

  15. I have to thank you for this wonderful recipe. My oldest daughter and I made two batches for the whole family (6 total so far)
    My husband & oldest son are VERY picky eaters the rest of us girls are big time foodies LOL.

    I was SHOCKED when my husband said he really, really liked this truffles!!
    Our 15 yr old son who is GFCFSoyFCornF and preservatives free, who has many oral sensory issues and normally would NEVER touch something this “mushy” as I”m told also ended up eating two of these!!!
    We love them and we thank you ever so much for sharing them.

    We did add 3 TBSP of almond meal per batch just as our preferences. I know the recipe was suppose to be nut free but what can I say … we are a bunch of nuts here! :D

  16. Evie Harman said on October 17, 2013 at 7:52 pm

    We just finished making these cookies. They were delicious! Thanks for such a great recipe!

  17. I made these tonight. It was a super yummy treat. They were rich but paired perfectly with a glass of almond milk. Thank you for sharing this delicious recipe.

  18. These were delicious! I’m planning to make big batches at the holidays. I’m doing the AIP diet so I had to modify and cut down the sugar. I’m putting my subs here in case anyone else is in my position. Made them for friends and they RAVED.

    Instead of maple syrup, I used 5 dates (soft and pitted)
    instead of cinnamon, ginger and allspice, I just used 1 1/2 tsp pumpkin pie spice
    1/2 tsp vanilla

    For chocolate coating I used 1 bar 85% dark Pascha bar
    1 tablespoon coconut oil
    5-7 drops stevia

    THANK YOU SO MUCH for this wonderful recipe. I used a small spring loaded scooper and it made 24 little truffles.

  19. I’m allergic to coconut and all the other tree nuts, is there anything I can use to replace the coconut butter? I really want to try these.

    • April: I haven’t made these with anything other than coconut butter, so I’m not sure at this point what else will work. If I try it in the future with a different option, I’ll be sure to update the post! :)

  20. I think I might have to try these. The picture certainly makes them look good. I aim for gluten free choices, and the lack of refined sugar is also a positive thing.

  21. These look amazing, Hallie! Thank you for sharing.

  22. These look great. But coconuts are nuts. Sort of. They are at least as much nuts as almonds are. So unless you would call something with almonds “nut-free,” I don’t think you can call this “nut-free” either.

    I’m going to make these with ordinary dark chocolate. A little refined sugar doesn’t bother me, especially (since I’m into picky details today) maple syrup is technically refined too (it’s not maple sap, right?). That way I can temper it and they won’t be so sticky.


    • Katie: Thanks for your reply! Coconuts are from the palm family, which is not related to nuts or peanuts. Most food allergy experts agree that coconuts are safe for those with other nut allergies, but of course everyone is unique and should determine their own level of sensitivity (if at all) on their own. The FAAN (Food Allergy & Anaphylaxis Network) recommends discussing coconut with a doctor for each individual case. There is some medical literature that documents a small number of reactions to coconut and interestingly, of the people who reacted most did not have tree nut allergies.

      I hope you enjoy your truffles! :)

  23. Victory!!! There are no words…for those of you in Canada, coconut butter is called coconut cream up here…and it can be found at Walmart.

    Thanks so much for posting :0

  24. I made these last night for an Arbonne holiday party, and they were a smash hit! YUM! Thank you so much for this fabulous recipe. I’d never cooked with coconut butter—what an amzaing flavor! I am looking forward to trying more of your recipes.

Leave a Reply

Become a Daily Bites Insider!

Receive my FREE newsletter.
Get exclusive content & recipes!

The Pure Kitchen Books

In Hallie’s cookbooks you’ll find gluten-free, dairy-free recipes made with whole, natural foods.

The Pure Kitchen: Amazon | Hallie's eStore

Super Healthy Cookies: Amazon | Hallie's e-store

Dairy-Free & Gluten-Free: A Whole Food Starter Guide and Cookbook

About me

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.