I feel like I’m walking a fine line between diving in the deep end of pumpkin spice and trying to pace myself. I’m a gal that REALLY likes to go hard on a theme and when the seasons change… there is something deep inside me that says, “go big or go home.”
And while I don’t want to scare you off with the onslaught of pumpkin and pumpkin spice and the running list of recipes that contain pumpkin that I can’t help but get excited about… I also really want to start along my pumpkin journey this season.
So if you’re greatly offended by pumpkin spice entering your life before October, I’m sorry. I’m just living my truth and today, my truth is pumpkin spice truffles.
Tomorrow, maybe not so much, but today? Today is a pumpkin spice day.
In other news I got one of those robot vacuums. We named him Gary and I’m pretty sure he’s going to change my life in the best possible way. He does this adorable thing where he slows down and his bristles rotate slowly as he finds his way back to his docking station. I followed him to make sure he made it back safely and I couldn’t believe how cute a circle shaped robot could be.
But, enough about my pumpkin spice inclination and my love for an inanimate object. Let’s make some truffles!! What to expect: these are silky, light, fluffy pumpkin centers with a crisp chocolate covered shell. If you love pumpkin pie filling, or pumpkin pie pudding, you will LOVE these truffles. Jaryd’s a big pumpkin pie guy and he says the centers are the perfect pumpkin pie consistency.
First, whisk together the pumpkin pie puree, agave nectar (honey, maple syrup or coconut nectar works), pumpkin pie spice, and salt. Once they are smooth, add the almond flour and cashew flour. If you don’t have cashew flour, you can use all almond flour and you’re good.
Use a cookie scooper to scoop small balls into your hands. Roll them around in your hands until smooth and then place them on a baking sheet lined with parchment paper. Chill in the freezer for 10 minutes.
Microwave the dark chocolate in a bowl, stirring every 30 seconds until smooth. Add the coconut oil and stir until the chocolate is smooth.
Once the pumpkin truffles are done chilling, drop one in the chocolate bowl and coat it with chocolate. Use a fork to lift it up from the chocolate, allow the excess chocolate to drip back into the bowl, and place it back on the parchment paper. Continue this until all the truffles are chocolate coated. Chill in the fridge for at least 1 hour until the chocolate is hardened.
When you’re ready to serve and eat, sprinkle with sea salt and additional pumpkin pie spice.
Recipe
Pumpkin Spice Truffles
These Pumpkin Spice Truffles are perfect to get you in the autumn spirit! They’re so simple to whip together, no bake, vegan, and gluten free!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup agave nectar
- 1 teaspoon pumpkin pie spice + more for sprinkle on top
- 1/2 teaspoon salt
- 1 cup blanched almond flour
- 1/2 cup cashew flour
- 4 oz. dark chocolate chips
- 1 tablespoon refined coconut oil
- 1 teaspoon flaked sea salt for sprinkling on top
Instructions
- Whisk together the pumpkin pie puree, agave nectar (honey, maple syrup or coconut nectar works), pumpkin pie spice, and salt.
- Once they are smooth, add the almond flour and cashew flour. If you don’t have cashew flour, you can use all almond flour and you’re good.
- Use a cookie scooper to scoop small balls into your hands.
- Roll them around in your hands until smooth and then place them on a baking sheet lined with parchment paper.
- Chill in the freezer for 10 minutes.
- Microwave the dark chocolate in a bowl, stirring every 30 seconds until smooth.
- Add the coconut oil and stir until the chocolate is smooth.
- Once the pumpkin truffles are done chilling, drop one in the chocolate bowl and coat it with chocolate. Use a fork to lift it up from the chocolate, allow the excess chocolate to drip back into the bowl, and place it back on the parchment paper. Continue this until all the truffles are chocolate coated.
- Chill the truffles in the fridge for at least 1 hour until the chocolate is hardened.
- When you’re ready to serve and eat, sprinkle with flaked sea salt and additional pumpkin pie spice.
Enjoy!! xo
These were easy to make, tasted delicious, and had the perfect texture. I want to try making your matcha pistachio truffles next.
Yay! I’m so glad you enjoyed them!! xo
Hi Lindsay,
I was curious— planning to try and make these this weekend, but is blanched almond flour the same as normal almond meal/flour? Or is it a separate thing? (We live in Australia, so also it could just be a translation difference LOL)
Hi Kat!
Blanched almond flour is just ground almonds but without the almond skins and it tends to be finer than almond meal. Almond meal also has some almond skin specs and is a bit more granular. You can use almond meal for this recipe, it just may be a bit more hearty consistency than a smoother consistency with the almond flour 🙂 Hope this makes sense! xo
So is it pumpkin pie puree? or just pumpkin puree? i’d be using the canned stuff, as pumpkins don’t grow very well here (too warm). The canned stuff comes as just pumpkin, and pumpkin pie puree, which has spices,etc in it already. Thanks in advance… these look great!
Hi! It’s pumpkin puree from a can 🙂
I made this today & it came out very wet. I added an extra 1/2 cup of almond flour which helped but it was still to wet to roll into balls. I had to scoop it out. The flavor is good, just the texture is off. Not sure why, measurements were accurate.Â
Hm, I’ll have to make these again and see if there’s any more tips I can add for extra wetness. It could be differing brands of pumpkin puree?
Hi, this looks great!
I am curious if they have to be stored in the fridge (after the hour in there to set the chocolate coating)? or can they stay at room temp after set?
Thank you!
I usually keep them in the fridge to store them. I think it’s ok to leave them out for a couple hours for a softer truffle. But, aside from that I would probably keep them in the fridge.