I love pumpkin and I LOVE chocolate! I’m also not a fan of dough, crust or unnecessary cookie parts in cakes or pies… I guess I’m a purist that way? 🙂
So what happens when you take the best part of pumpkin pie (the inside!) AND combine it with chocolate!? Pumpkin pie truffles!
These are so yummy, so easy and definitely healthier than your typical treat.
A cup of pumpkin puree has 3 grams of fiber and only 50 calories, plus Vitamin A for your eyes, Vitamin C for your immunity and carotenoids for your skin. The dates used for sweetener are also loaded with vitamins and minerals, so it’s almost a health food! (j/k – a treat is a treat after all.)
Biting into one is like biting into a pumpkin pie covered in chocolate. So, so good!
I made these for Thanksgiving dinner this year, and also shared them with some friends who came to visit the new baby. Everyone was amazed!
(Sorry the recipe took so long to write up! These days are a little hectic with the newborn and toddler running around!)
As always, I love to hear what you think! Please let me know it in the comments below!
Pumpkin Pie Truffles
- 1 cup raw cashews, soaked a few hours to overnight and drained
- ¾ cup pumpkin puree
- 10 Medjool dates, pitted, chopped and soaked in warm water for ~10 minutes
- 2 tsp pumpkin pie spice
- ½ tsp vanilla extract
- ⅛ tsp pink Himalayan salt
- 1 cup semi-sweet chocolate chips (or baking chocolate)
- In a Cuisinart or food processor, blend cashews until smooth
- Add dates and blend
- Add pumpkin puree, salt, vanilla and pumpkin pie spice, and blend until smooth
- Place mixture in a shallow bowl or tray and freeze for about 30 minutes, until firm
- Using a melon baller or mini ice cream scoop, form balls on a baking sheet. (If too soft, scoop onto baking sheet and form into balls later)
- Freeze until firm, 30-45 minutes
- In a double boiler (or tight-fitting bowl on a simmering pot of water), melt chocolate
- Coat each truffle in chocolate (I found doing it in small batches and discarding the chocolate when it gets too “tacky” worked best) and return to the ‘fridge or freezer to harden
These look YUM! How do you suggest coating them? Pour over, dip…? Did you coat the bottoms too?
Abby Phon says
Thanks so much! Great question!
I used a spoon and a fork to dip them in melted chocolate and transfer to a sheet pan, then put that in the fridge to set. They are coated top and bottom.
Hope that helps! Let me know how it goes. 🙂
I’d love to try this recipe, but I’m allergic to all nuts. What can I sub in for the cashews?
Abby Phon says
I’ve had success using pepitas (pumpkin seeds) in place of cashews in vegan cheeses before. Maybe give that a shot, and let us know how it goes!