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!
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.
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!
For more chocolate craving crushers, here are a few of my favorites:
- Figgy Cocoa Wedges (grain-free)
- Dark Chocolate Truffles (grain-free and nut-free)
- Nutty Chocolate Candy (grain-free)
- Superfood Candy Cups (grain-free, optionally nut-free)
- Mini Cocoa Cheesecake Pops (grain-free)
- ½ cup coconut butter (not coconut oil)
- ¼ cup plus 3 tablespoons maple syrup, divided use
- ½ cup pure pumpkin puree (if it's homemade, make sure it's well drained)
- 1 teaspoon ground cinnamon
- ½ 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 ¼ 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.
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