A recipe that is vegan, gluten-free, refined sugar-free, pumpkin flavored, AND still delicious? It might sound too good to be true, but I am here to tell you that these Pumpkin Pie Truffles are all the above and more! With only 7 required ingredients, these “Better- Than-Halloween- Candy” treats are sure to be a hit all season long
Tis’ the Season for Pumpkin Spice Everything: Jump to Recipe
How to Make Pumpkin Pie Truffles
One thing I love about this recipe is that it doesn’t require any unusual ingredients or kitchen gadgets. Oh, and you don’t even need an oven- YESSSS!
Here’s the snapshot of what you need for this recipe:
- Pumpkin Puree (I used canned, but fresh works as well! Just don’t use pumpkin pie filling as it will have sugar added in)
- Pumpkin Pie Spice
- Maple Syrup
- Coconut Oil
- Vanilla Extract
- Vegan Chocolate
- A Blender/ Food Processor. Technically you could use a standing mixer or mix by hand, but using a blender or food processor to mix the pumpkin pie truffles ultimately leads to a better texture.
- Parchment Paper
- Last but not least- the main ingredient- Cassava Flour!
What is Cassava Flour?
The main ingredient in this recipe 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!
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 did have a friend try these with AP flour and it led to a much denser truffle (which honestly isn’t ideal). If I had to guess, it’s likely because these aren’t being baked and the wheat flour isn’t given room to rise and expand. All that is to say, I’d recommend sticking to cassava flour for this recipe. If you do try another flour with success- let me know! I’d love to hear about it.
To be honest, this was my first time baking with Cassava Flour and I’m officially obsessed. For this recipe, I used Edward and Son’s Cassava Flour, however, I’ve also heard great things about Otto’s Cassava Flour!
Vegan Chocolate for Dipping
I knew I wanted to make this recipe refined sugar-free, so I used Lily’s Chocolate for this recipe. It can be a little pricey, but I love that it’s only sweetened with stevia.
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 Minimalist Baker Easy Chocolate Recipe and highly recommend it to make refined-sugar free and healthier chocolate at home!
P.S- Both of these chocolates are more similar to dark chocolate, so I would not recommend substituting sweeter, lighter chocolate in this recipe. If your chocolate is too thick, just whisk in 1-2 tsp of melted coconut oil to help thin it out!
Pumpkin Spice Season is Officially Here!
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 pumpkin pie, let’s be honest, sometimes I just want a Fall dessert that is fast, easy, AND delicious. These easy Vegan & Gluten-Free Pumpkin Pie Truffles will give you the best flavors of Fall in the least amount of time!
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