I originally posted this recipe here on the blog almost 4 years ago. To this day I still receive messages from people saying just how much they love these pumpkin truffles.
Maybe it’s because they’re free of so many common allergens (like gluten, grains, dairy, nuts, eggs, and refined sugar, to name a few). Or maybe it’s because pretty much anything combining pumpkin and chocolate is a winner.
I rarely repost previously published recipes around here, but given the season we’ve just entered and the rave reviews that continue to come in for these truffles, I can’t help myself. If you’re looking for a sweet seasonal treat that won’t send you into a sugar coma, look no further.
While we’re on the topic of fall cooking, I recently chatted with slow cooking expert Stephanie O’Dea on my podcast. With temperatures beginning to drop here in Wisconsin, I’ve got fall foods on the brain and Steph always inspires me to dust off my slow cooker regardless of the season. If you’re up for some crockpot adventures this fall and winter, check out Steph’s episode of the podcast to listen and learn more about her amazing slow cooking resources.
Alright, onto the truffles!
If you give these a try, leave a comment here telling me how you liked them. Other truffle makers share their thoughts and recipe tweaks in the comments on the original post. There’s some great ideas!
- 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, 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. Includes:
- 50 recipes
- 100% gluten-free, dairy-free, soy-free, and refined sugar-free
- No gums or weird ingredients you can’t pronounce
- Paperback with lots of room for notes
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