Pumpkin Pie Truffles

These Pumpkin Pie Truffles are vegan, gluten-free, refined sugar-free, AND delicious! Only 7 ingredients are required for a healthier sweet treat.

4.75 from 8 votes

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Course: Refined-Sugar Free Desserts

Cuisine: American

Prep Time: 30

Inactive Time: 15

Total Time: 45

Servings: truffles

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.

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!