A recipe that is vegan, gluten-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 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!
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!
While the full ingredient list with the quantities is in the recipe card at the end of this post, here’s a quick overview of the ingredients 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
- 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!
What vegan chocolate works best for this recipe?
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!
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!
Looking for More Vegan Fall Recipes? Check out these SGTO Fall Favorites!
Pumpkin Pie Filling
- 1/4 cup pumpkin puree
- 1/3 cup maple syrup
- 2 Tbsp coconut oil (*solid or room temperature)
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1- 1 1/4 cup cassava flour
- 6-8 oz melted vegan chocolate
- 1 Tbsp melted coconut butter (*optional)
- 1 tsp flaky sea salt (*optional)
- Begin by adding the pumpkin puree, maple syrup, coconut oil, vanilla extract, and pumpkin pie spice to a blender. Blend until smooth. Then, add in the cassava flour and blend until a thick dough forms. 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*
*Depending on the brand of cassava flour you may only need 1 cup of flour or 1 cup+ 1/4 cup. Start off with 1 cup and add up to 1 1/4 cup of flour if needed. If the pumpkin truffles are too dry, add in 1-2 Tbsp more coconut oil to make them moist. They should not be sticky.
Nutrition Information:Yield: 16 Serving Size: 1 truffle
Amount Per Serving: Calories: 86 caloriesTotal Fat: 4.6gCarbohydrates: 12.4gProtein: .8g