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!
-TSG
More Vegan Pumpkin Desserts You Will Love:
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Pumpkin Pie Truffles
Ingredients
Pumpkin Pie Filling
- ¼ cup pumpkin puree *not pumpkin pie filling
- ⅓ cup maple syrup
- 2 tablespoon coconut oil must be solid
- 2 teaspoon vanilla bean paste or extract
- 1 teaspoon pumpkin pie spice
- 1 cup+ 2 tablespoon to 1 ¼ cup cassava flour
Chocolate coating
- 6 oz melted vegan chocolate
- 1 teaspoon flaky sea salt optional
Instructions
- 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 Tbsp 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!
Notes
- 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.
Stephanie says
Do these have to be refridgerated?
Megan says
Yes, they need to be refrigerated after the chocolate is added, and store best in the fridge since there is raw pumpkin in them.
Jasmine says
Tastes like pumpkin pie without the hassle of making an actual pumpkin pie! And the amount of spice is just right! 👌🏻😃🎃 I used coconut flour instead of cassava flour because I don’t have access to that ingredient. It worked out perfectly. Do keep in mind to add it slowly depending on how moist your pumpkin purée is if you do use coconut flour as it can be very absorbent. 🤗🥥
ShortGirlTallOrder says
Thanks Alex I'm so glad you loved them!
Alex says
Love these truffles! I made these for a work holiday party as well as my Thanksgiving as my MIL can't have gluten or dairy. These were a hit! The key to these is making them small as you'll have a better chocolate to truffle ratio :). Would definitely recommend!
Mary says
I would love to know if anyone tried this with either almond or coconut flour. Thank you!!
ShortGirlTallOrder says
Hi Mary! I haven't heard of anyone trying it with those flours yet, but if you do try I'd recommend just adding 1/4 cup at a time as the amount of flour you need might differ from the listed cassava flour amount. If you try it let me know!
Maureen says
Can I substitute nut flour for the cassava flour?
ShortGirlTallOrder says
Hi Maureen! I personally haven't tried this recipe with nut flour. Cassava has a very specific texture and flavor so I do recommend using cassava flour in this recipe, however, if you do try it with nut flour I'd love to hear how it turns out!
Lu says
I used King Arthur grain-free paleo baking flour which is a mixture of blanched almonds, cassava flour and organic coconut flour. They turned out delicious.
Megan Horowitch says
Love hearing that flour worked, thanks for sharing!