Vegan Coconut Flour Pumpkin Truffles

No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.

The last week of November is when I start making pumpkin treats? I am so behind on the seasons. But it's better late then never, right?

I am actually starting on my Christmas baking, so I will hopefully have some Christmas recipes on here. You know, before Christmas this time. Having a blog is more than just making a recipe and shooting a quick photo. It takes a lot of work, and with report cards coming up, I am trying my best to have something up for you while I spend my nights marking and creating tests.

Sleep is overrated, right?

I have been making more and more vegan recipes in my house the past couple of months. The reason being is that there are a lot of people at my school with very specific food allergies. Allergies to peanuts, eggs, gluten.. basically all of the things I was making at home. So, to be able to have a class of recipe testers, I needed to find recipes that everyone can enjoy.

Here is one of my favourites right now. Because.. um.. hello? Chocolate. Need I say more?

Okay, I'll say more: PUMPKIN! John is not a pumpkin fan, which I am a-okay with because that just means more of these truffles for me.

Or maybe that's not such a good thing. I AM getting married in less than a year.. 😬 But I am not too worried. These truffles are basically health food.

Vegan Coconut Flour Pumpkin Truffles Ingredients

Okay, so what is in here?

• pumpkin puree
• coconut butter
• maple syrup
• coconut flour
• pumpkin pie spice
• dark chocolate
• coconut oil

That is it! All good ingredients that I would be happy to be snacking on.

I mean, it is a heck of a lot better than snacking on a processed granola bar in my opinion.

How to store these truffles

I like to store this these Vegan Coconut Flour Pumpkin Truffles in the freezer for up to 3 months. When you want to eat them, allow them to thaw for a couple of minutes at room temperature. This gives them a nice crunch and texture that I just go crazy over! 

You can also store these truffles in the fridge for up to 2 weeks,

Similar Recipes

Like these Vegan Coconut Flour Pumpkin Truffles? Then you will love these recipes:

• Oreo Truffles. 
• Christmas Coconut Flour Cookie Dough Truffles
• Pumpkin Banana Chocolate Chip Bread

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Vegan Coconut Flour Pumpkin Truffles

No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 12 truffles

Calories: 93kcal

Author: Cathleen Childs

Ingredients

Pumpkin Filling

• ▢ ½ cup pumpkin puree
• ▢ ½ cup coconut butter
• ▢ 2 tablespoon maple syrup
• ▢ ¼ cup coconut flour
• ▢ 1 teaspoon pumpkin pie spice

Chocolate Coating

• ▢ 1 cup vegan dark chocolate chips
• ▢ 1 teaspoon coconut oil

Instructions

• In a food processor, pulse together the pumpkin filling ingredients until fully combined.
• Line a cookie sheet with parchment paper. Roll the dough into balls, and place on the cookie sheet. Put the tray in the freezer.
• Meanwhile, melt the chocolate and coconut oil in a microwave safe bowl in the microwave, mixing every 30 seconds until smooth.
• Remove the truffles from the freezer and dip in the chocolate, turning to coat. Return to the freezer until hardened. 
• Store in an airtight container in the freezer. When ready to eat, allow to thaw at room temperature for a couple of minutes.

Notes

1. Can make more or less depending on how you shape them.

Nutrition

Calories: 93kcal

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