Pumpkin Pie Truffle Bites

Feb 13

Ingredients laid out on a baking tray very neatly.

Vegan, Refined Sugar Free, and Gluten Free Friendly

Originally published: November 23, 2022

If Thanksgiving swiftly approached for you as it did for me and you’re in need of a last minute dessert to bring, look no further. This festive dessert is no bake, vegan, easy, and mildly impressive, as with anything dipped in dark chocolate. One of the things I love about these truffles is that they’re naturally packed with protein, fiber, and aren’t too sweet. Truly, the perfect accompanist for any digestif. And more importantly, a perfect way to use up that last bit of pumpkin purée. ⁣

Truffle Ingredients

Makes around 15 truffles

1 ⅓ cup almond flour⁣
⅓ cup pumpkin purée⁣
3 tbsp hemp seeds⁣
3 tbsp sweetener (I used lakanto golden)⁣
3 tsp avocado oil, or other neutral oil⁣
1 tsp pumpkin spice⁣
2 tsp vanilla extract⁣
¼ tsp almond extract⁣
¼ tsp kosher salt (I use diamond kosher)⁣

Chocolate Dip + Topping Ingredients

7 oz of dark chocolate of choice⁣
2 tsp avocado oil, or other neutral oil (optional)⁣
Walnuts + pumpkin seeds (handful)⁣
Maldon salt, or any flakey sea salt⁣
Pumpkin pie spice⁣

Method

Combine truffle ingredients in a large mixing bowl until smooth.⁣
On a lined baking sheet, form even balls (mine are 2 tsp each) and freeze for 20 minutes.⁣
Melt the dark chocolate using the double boiler method. To use less I dilute the chocolate with a neutral oil.⁣
Coat the truffles in chocolate on the same lined baking sheet. Dust with flakey salt, pumpkin pie spice, and add a few walnuts and pumpkin seeds atop.⁣
Freeze again for another 20 minutes and then store in an airtight container in the freezer.