These Pumpkin Pie Truffles are vegan, gluten-free, grain-free, refined sugar-free, pumpkin flavored, AND delicious! It might sound too good to be true, but I am here to tell you that these 7 required ingredients no-bake pumpkin truffles are sure to be a hit all season long!
I don't know about you, but as soon as October hits all I can think of is eating pumpkin everything! While I can appreciate the beauty and effort that goes into a decadent vegan pumpkin cake or pumpkin chocolate chip cookies, sometimes I want something a little easier AND healthier.
Luckily, that's where these no-bake pumpkin truffles come in!
What is cassava flour?
The main ingredient in these pumpkin spice truffles that holds it all together is... Cassava Flour! Cassava Flour is essentially the whole root of a cassava plant that is ground and dried for baking. It has a grittier texture than wheat flour but...it's naturally gluten-free and grain-free!
Cassava Flour acts similar to wheat flour for baking & most recipes say you can substitute it 1:1 in recipes calling for all-purpose flour. I haven't personally tried it in many baking recipes, but I really love the nutty flavor of it. To be honest, this was my first time creating a recipe with cassava flour and I'm officially obsessed. For this recipe, I recommend Edward and Son's Cassava Flour or Otto's Cassava Flour!
How to Make Pumpkin Pie Truffles
One thing I love about this recipe is that it doesn't require any complicated ingredients or kitchen gadgets. Plus, you don't even need an oven because these are a no-bake pumpkin dessert.
All you have to do is add all of the ingredients to a blender and blend until smooth. Then, roll into balls, add to parchment paper, and place in the fridge to firm up.
Once the truffles have firmed up, take them out of the fridge and dunk them in melted chocolate. Then, add back to the fridge so the chocolate shell hardens.
FAQ & Substitutions:
Unfortunately, since these are no-bake, wheat flour doesn't work as a 1:1 substitute here. I tried it and it led to super-dense truffles that I personally did not like.
I haven't tried it with almond or coconut flour but it may work. Since it's no-bake you can keep adding flour until it is the right consistenc. However, I really did intend for this recipe to be made with cassava flour for the best results.
I knew I wanted to make this recipe refined sugar-free, so I used Lily's Chocolate for this recipe.
If that's not an option for you, you can also make your own vegan chocolate at home using cocoa butter, maple syrup, and cocoa powder. I've followed this Easy Chocolate Recipe and highly recommend it to make refined sugar-free and healthier chocolate at home! Either way, you will love the way these chocolate-covered pumpkin truffles taste!
I haven't tried it and wouldn't recommend it. The solid coconut oil gives these truffles a great texture, but you could potentially try subbing it 1:1 for more pumpkin puree.
These easy Vegan & Gluten-Free Pumpkin Truffles will give you the best flavors of Fall in the least amount of time and make a great healthier Halloween candy too. Enjoy this no-bake pumpkin dessert!
More Vegan Pumpkin Desserts You Will Love:
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Pumpkin Pie Truffles
Pumpkin Pie Filling
- 6 oz melted vegan chocolate
- 1 teaspoon flaky sea salt optional
- Begin by adding the pumpkin puree, maple syrup, coconut oil, vanilla, and pumpkin pie spice to a blender. Blend until smooth. Then, add in the cassava flour and blend until a thick dough forms. Start with 1 cup+ 2 tablespoon cassava flour and add up to 1 ¼ cup if needed. The dough should not be dry, but it should not stick to your hands.
- Line a tray or plate with parchment paper and set aside. Then, roll the dough into 14-16 evenly sized truffles. Add the truffles to the sheet of parchment paper and place them into the freezer for 15 minutes.
- While the truffles are in the freezer, melt your chocolate. Once melted, remove the truffles from the freezer and roll in the chocolate to coat. Place each chocolate-coated chocolate back onto the tray covered in parchment paper. Then, add the tray to the fridge until the chocolate hardens (about 15 minutes).
- Remove the truffles from the fridge and drizzle with coconut butter or sea salt. Enjoy!
- Truffles will keep in the fridge up to 2 weeks and in the freezer up to 1 month in a closed container.
- I knew I wanted to make this recipe refined sugar-free, so I used Lily's Chocolate for this recipe.