This time of year is synonymous with pumpkin pie, but we love playing with recipes that offer a twist on the typical seasonal dessert. These pumpkin pie truffles, adapted from another green living website, are simple, no-bake, and can be made and served within the hour. They combine the yummy spices of the season along with naturally sweet maple syrup, and they are both vegan and gluten-free. Coconut flour, which is high in fiber, and pureed pumpkin, which contains lots of Vitamin A and beta-carotene, form a creamy, healthful filling and a nice contrast to the rich chocolate coating. As always, please use organic ingredients whenever possible. Read on for a seasonal dessert or special snack that will be welcome on any holiday table.
1. Gather the ingredients.
For the truffle filling:
- 1 cup cashew butter
- 2 1/2-3 1/2 Tbsp maple syrup
- 1/2 cup pumpkin puree
- 1/2 cup coconut flour, plus a little more as needed
- 2 Tbsp coconut oil (in liquid form)
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
For the truffle coating:
- 1/2 cup cocoa powder
- 1/4 plus 1 Tbsp coconut oil (in liquid form)
- 3 Tbsp maple syrup
2. Make the truffle filling.
In a food processor, place the cashew butter, pumpkin puree, coconut flour, coconut oil, maple syrup, spices, and vanilla extract. Blend until creamy. Check flavor and add any additional spices as desired. If the filling is not firm enough to roll, add another teaspoon or two of coconut flour and blend again.
3. Scoop out the truffles and refrigerate.
Using a melon baller, scoop out about 1 tbsp of the filling and roll into a ball using your palms. Making the truffles this size will yield about 36 truffles. Place truffles on a cookie sheet that was been covered with parchment paper. Refrigerate for abut 15-20 minutes until firm.
4. Make the chocolate coating.
In a small bowl, add the cocoa powder, coconut oil, and maple syrup. Mix well. The coating should be fairly thick, but liquid enough that it is easily stirred. If necessary, you can add up to another tablespoon of coconut oil to make it less thick. I like to put a little of the coating in a separate small bowl and then add more as needed. This prevents the truffles from being too heavily coated.
5. Roll the truffles in chocolate and refrigerate again.
Remove the truffles from the refrigerator and one by one roll them (using clean fingers or a spoon) around in the chocolate coating until they are totally covered. Place them back on the cookie sheet and return them to the refrigerator until the coating has hardened, about another 15-20 minutes.
6. Serve and enjoy!
Serve these seasonal treats topped with another sprinkle of cinnamon or by themselves. Be sure to plate and serve them when it is time to eat them. Otherwise, refrigerate them so that they will retain their shape. Enjoy!