Desserts

Vegan Pumpkin Pie Truffles

Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar. These fudgy bites…

  • Ready 15 minutes
  • Serves 12 balls
  • Prep 5 minutes
  • Cook 10 minutes
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Vegan Pumpkin Pie Truffles

Fudgy Bites, that taste like Pumpkin Pie in a fudge form! hell yes!

7 Ingredients, No Bake, No oil, No Refined Sugar! And ready in 15 mins. It cannot get easier and tastier than this! Pumpkin puree gets heated with maple syrup to thicken slightly, then mixed with almond and coconut flours, as much pumpkin pie spice as you like, then rolled in a mix of cinnamon and coconut sugar. Bliss. Make a double batch! You can also make your own pumpkin pie spice, or use store bought or use just cinnamon, or other spice blends like chai.

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Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar These fudgy bites are perfect for fall. #VeganRicha #Vegan #Glutenfree #Soyfree #Recipe #oilfree

More fall desserts to try

Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar These fudgy bites are perfect for fall. #VeganRicha #Vegan #Glutenfree #Soyfree #Recipe

I like to cook and thicken the pumpkin puree for a fudgier texture result. This also cooks out the somewhat raw flavor that sometimes can be present in canned pumpkin puree. It also cooks out the moisture which would otherwise make the balls icy when frozen for storage.

You can put everything into the processor or bowl without cooking and make these as well.  For variation, use sweet potato puree or butternut puree. Coat them in chocolate instead of cinnamon, or some cardamom (yum).

Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar These fudgy bites are perfect for fall. #VeganRicha #Vegan #Glutenfree #Soyfree #Recipe

Recipe

Vegan Pumpkin Pie Truffles

Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar. These fudgy bites are perfect for fall. Vegan Glutenfree Soyfree Recipe

  • Serves 12 balls
  • Prep 5 minutes
  • Cook 10 minutes
  • Total 15 minutes

Ingredients

  • 1 cup pumpkin puree ((pure pumpkin not pie mix))
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice ((or use a mix of cinnamon, ginger, nutmeg))
  • 1/2 cup + 2-3 tbsp almond flour
  • 3 tbsp coconut flour
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. 1

    Add pumpkin puree and maple syrup to a pan. Mix in the salt and pumpkin pie spice. Cook over medium heat for 6 to 8 mins to thicken slightly. Add in the vanilla extract if using. (You can also add in 1-2 tbsp rum or liquor of choice with maple syrup.)

  2. 2

    Cool slightly then add in the almond and coconut flour. Mix well. Then let chill to absorb for 10 minutes, then mix again. If the dough is sticky, add 2 tablespoons or more almond flour. Press the mixture between your fingers to check.

  3. 3

    Using your hands, form the dough into smooth balls.

  4. 4

    In a bowl, mix the coconut sugar and cinnamon. Roll the balls in cinnamon and sugar mixture. Store refrigerated for up to 3 days and frozen for up to a month.

Notes

Nut-free: I havent tried these without almond flour. They should work with a mix of a 1/4 cup other nut flour/sunflower seed flour, 1/4 cup oat flour and more coconut flour as needed. Nutrition is for 1 ball

Nutrition

  • Calories66 kcal
  • Carbohydrates10 g
  • Protein1 g
  • Fat2 g
  • Sodium57 mg
  • Potassium57 mg
  • Fiber1 g
  • Sugar6 g
  • Vitamin A3175 IU
  • Vitamin C0.8 mg
  • Calcium24 mg
  • Iron0.5 mg