Pumpkin Pie Truffles {Gluten-Free, Vegan}

Here is an awesome Thanksgiving or Halloween treat that you can prepare for your friends. This smooth pumpkin pie truffle is filled with pumpkin puree, coconut and spices, and dipped in dark chocolate. This is an indulgent treat that will leave no trace of guilt. The bonus is that they are super healthy: entirely gluten-free and vegan… shhh, keep this a secret, no one will ever be able to tell!

Pumpkin Pie Truffles

When you bite into this truffle, you first feel the crunch of the dark chocolate coating and then your teeth adventure into a layer of smooth pumpkin pie filling that is sweet and spicy. The combination of flavours and texture is so amazing. These small truffles are great to bring at a potluck or dinner party – I can guarantee you that they will not last long!

Pumpkin Pie Truffles

Pumpkin Pie Truffles {Gluten-Free, Vegan}
These healthy pumpkin pie truffles are filled with pumpkin puree, coconut and spices, and dipped in dark chocolate. This is an indulgent treat that is super healthy, entirely gluten-free and vegan, but they are so decadent that no one will even know!
Serves: 16-20 truffles
Pumpkin Pie Truffles
  • 1 cup unsweetened coconut flakes
  • 1 cup pumpkin puree
  • ½ cup almond flour
  • 4 tablespoons maple syrup
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
Chocolate Coating
  • 2 cups dark chocolate chips
  • 1 tablespoon coconut oil
  • 3 tablespoons unsweetened coconut flakes
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  1. In a high speed blender or food processor, blend coconut for a few minutes until it turns into a thick paste, or has a coconut butter consistency.
  2. Mix the coconut paste with pumpkin puree, almond flour, maple syrup, cinnamon, ginger and allspice.
  3. Roll the pumpkin truffles into one inch balls and place on parchment paper lined baking sheet.
  4. Refrigerate balls for 10-15 minutes to allow them to firm up.
  5. While the balls are cooling, prepare a water bath and melt dark chocolate with coconut oil, stirring constantly until smooth.
  6. Dip pumpkin pie truffles into melted chocolate and place back onto the lined baking dish.
  7. Sprinkle the truffles with coconut flakes that are coloured with turmeric and cinnamon.
  8. Refrigerate for about 30 minutes, or until the chocolate is firm.
  9. Transfer the pumpkin pie truffles into an airtight container. Store in the fridge for 1-2 weeks.


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