Thanksgiving is the perfect time for delicious desserts, and these Healthy Pumpkin Truffles are a delightful dairy-free treat! I remember one Thanksgiving when my son, Jake, insisted on helping me in the kitchen. He ended up with more pumpkin puree on his face than in the bowl, but we had a blast. Now, these truffles are a family favorite, combining the rich flavors of pumpkin and chocolate in a simple fall recipe.
Table of Contents
Why You’ll Love It
- They’re dairy-free, making them perfect for those with dietary restrictions.
- These truffles are easy to make and require no baking.
- They’re a healthier alternative to traditional desserts, so you can indulge guilt-free.
- The combination of chocolate and pumpkin is simply irresistible.
Pure Comfort
These Healthy Pumpkin Truffles are like little bites of fall wrapped in chocolate. They’re not just tasty; they also bring a warm, cozy feeling that makes every bite comforting, especially during the holiday season.
What You Need
- 1 cup 1 cup pumpkin puree (240 g) – Canned or homemade works well.
- 1/2 cup 1/2 cup almond butter (128 g) – Peanut butter can be used as a substitute.
- 1/4 cup 1/4 cup maple syrup (60 ml) – Honey is a good alternative if not strictly vegan.
- 1 tsp 1 tsp vanilla extract – For added flavor.
- 1 tsp 1 tsp pumpkin spice – You can use a mix of cinnamon and nutmeg if needed.
- 1 1/2 cups 1 1/2 cups dairy-free chocolate chips (255 g) – Choose your favorite brand.
- 1 tbsp 1 tbsp coconut oil – This helps the chocolate melt smoothly.
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, you can make these truffles a day in advance.
Steps to Make It
- In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, vanilla extract, and pumpkin spice. Stir until everything is well blended and smooth. The mixture should be thick and creamy, making it easy to form into balls.
- Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes. This helps it firm up, making it easier to shape into truffles. You’ll know it’s ready when it feels slightly stiff to the touch.
- Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands. Aim for a smooth surface, and don’t worry if they’re not perfect; they’ll taste great regardless!
- In a small saucepan, melt the dairy-free chocolate chips and coconut oil over low heat. Stir continuously until the chocolate is completely melted and glossy. This should take just a few minutes, so keep an eye on it.
- Dip each pumpkin ball into the melted chocolate, using a fork to coat them evenly. Let the excess chocolate drip off before placing them on a parchment-lined baking sheet. It’s fun to watch them get all dressed up in chocolate!
- Once all the truffles are coated, place the baking sheet in the fridge for about 15 minutes to let the chocolate set. You’ll know they’re done when the chocolate is firm to the touch. Trust me, the wait is worth it!
Make It Perfect
- For a fun twist, sprinkle some crushed nuts or coconut flakes on top of the chocolate before it sets.
- If the chocolate hardens too quickly, just warm it up slightly to make it easier to dip.
- You can use a melon baller to scoop the mixture for uniform truffles.
- Keep the truffles in an airtight container to maintain their freshness.
Mix It Up
- Add a pinch of sea salt on top of the chocolate for a sweet and salty flavor.
- Try rolling the truffles in cocoa powder or crushed nuts instead of chocolate for a different texture.
- For a spicier kick, add a dash of cayenne pepper to the pumpkin mixture.
Perfect Partners
- Serve these truffles with a warm cup of spiced chai tea.
- Pair them with a scoop of dairy-free vanilla ice cream for a delightful dessert.
- These truffles also make a great addition to a holiday dessert platter.
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FAQs
Can I make these truffles ahead of time?
Yes, you can make them a day in advance and store them in the fridge.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to a week.
Can I freeze these truffles?
Absolutely! Just place them in a freezer-safe container, and they’ll last up to three months.
What can I substitute for almond butter?
Peanut butter or sunflower seed butter work well as alternatives.
Are these truffles really sugar-free?
Yes, using maple syrup keeps them sweet without added sugars.
Conclusion
These Healthy Pumpkin Truffles are a delightful addition to your Thanksgiving table and a perfect dairy-free treat. With their rich flavors and simple preparation, they’re sure to become a family favorite. So why not give them a try? You’ll be glad you did!
Healthy Pumpkin Truffles: Dairy-Free Treats
Equipment
- Mixing Bowl
- Small Saucepan
- Fork
- Parchment Paper
- refrigerator
Ingredients
Ingredients
- 1 cup pumpkin puree Canned or homemade works well.
- 1/2 cup almond butter Peanut butter can be used as a substitute.
- 1/4 cup maple syrup Honey is a good alternative if not strictly vegan.
- 1 tsp vanilla extract For added flavor.
- 1 tsp pumpkin spice You can use a mix of cinnamon and nutmeg if needed.
- 1 1/2 cups dairy-free chocolate chips Choose your favorite brand.
- 1 tbsp coconut oil This helps the chocolate melt smoothly.
Instructions
- In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, vanilla extract, and pumpkin spice. Stir until everything is well blended and smooth. The mixture should be thick and creamy, making it easy to form into balls.
- Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes. This helps it firm up, making it easier to shape into truffles. You’ll know it’s ready when it feels slightly stiff to the touch.
- Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands. Aim for a smooth surface, and don’t worry if they’re not perfect; they’ll taste great regardless!
- In a small saucepan, melt the dairy-free chocolate chips and coconut oil over low heat. Stir continuously until the chocolate is completely melted and glossy. This should take just a few minutes, so keep an eye on it.
- Dip each pumpkin ball into the melted chocolate, using a fork to coat them evenly. Let the excess chocolate drip off before placing them on a parchment-lined baking sheet. It’s fun to watch them get all dressed up in chocolate!
- Once all the truffles are coated, place the baking sheet in the fridge for about 15 minutes to let the chocolate set. You’ll know they’re done when the chocolate is firm to the touch. Trust me, the wait is worth it!