Are your taste buds ready for fall? If not, hurry up my friends. These dark chocolate vegan pumpkin spice truffles will evoke vivid and emotional memories of the most enchanted time of year. They go way beyond being just a fall favorite dessert or a hit at any harvest party.
These truffles are filled with healthy autumn ingredients like pumpkin, oats, and spices. The only things they lack are empty calories, sugar, and unhealthy fats. Why not spice up your dessert and snack time with these fall inspired truffles without guilt?
Who can reject a homemade hearty sweet treat? Nobody (if you have a sweet tooth). I can’t tell you how anxious my 4-year-old got when these truffles were under the camera for pictures. We all got a treat as soon as the photo taking was over. No hesitation to gobble these down, just little sighs of pleasure!
What is inside of these vegan pumpkin spice truffles?
Gluten-free quick cook oats
Organic pumpkin puree
Pure stevia extract powder
The truffles are coated with dark chocolate. Instead of melting some store-bought, high-in-sugar chocolate chips, I melted some unsweetened baking chocolate and mixed in some stevia and powdered erythritol. The chocolate shell is absolutely rich and bittersweet.
If you like dark chocolate, you can definitely serve them without their being garnished with some icing. However, to make it fun and appealing, the low carb version of icing in this recipe will be a good choice. I’m sure these little vegan pumpkin spice truffles will become your new favorite sweet treat for the fall season.
These wholesome vegan pumpkin spice truffles will become your new favorite sweet treat for the fall. Besides the taste of pumpkin, the deep dark chocolate flavor makes the truffles much more fun to enjoy.
- 4 medjool dates pitted
- 1¼ cups gluten-free quick rolled oats
- ⅓ cup 3 oz pumpkin puree
- 1 tablespoon coconut oil melted
- 1 teaspoon pumpkin spice
- ¼ teaspoon pure stevia extract powder
- 2 tablespoons vegan butter room temperature
- 4 tablespoons erythritol powder or organic cane sugar powder
- 1½ teaspoons cornstarch
- In a food processor, blend the dates until it forms a big ball. Add the remaining pumpkin ball ingredients and blend until it forms a soft dough. The dough should easily form into a ball. If the dough is too soft, chill the dough in refrigerator for 1 hour before rolling them to form balls.
- Take 18 grams of dough and press and shape to form a smooth ball. Finish all dough. It should make 16 balls. Place the pumpkin balls onto a lined baking dish and freeze the cake balls for 30 minutes.
- Meanwhile, cut the baking chocolate into small chunks and then place the chunks into a microwave-proof bowl. Heat in microwave for a total of 50 seconds, stirring every 10 seconds. When the chocolate is melted, add the remaining chocolate shell ingredients and stir until smooth. It should be thick yet somewhat runny. Do not overheat or burn the chocolate.
- Use two forks to roll each pumpkin ball in the chocolate until completely covered. Scoop the ball out with the fork and let the ball rest on the fork for a few seconds in order to drip off the extra chocolate. Carefully nudge the chocolate coated pumpkin ball onto the parchment paper or wax paper lined dish. Refrigerate until the chocolate shell is hardened.
- To add the icing decoration: Let the vegan butter soften at room temperature. Use a beater to mix the remaining icing ingredients into the butter. Refrigerate for approximately 1 hour until it is slightly firm. Fill a decorating tip-attached pastry bag with the icing and pipe onto the chocolate coated pumpkin balls to created desired patterns. Serve cold.
These vegan pumpkin spice truffles can be stored in freezer for up to 1 month.