Clean Eating Pumpkin Truffles

These healthy plant-based Vegan No-Bake Chocolate Covered Pumpkin Truffles are an easy recipe to make with clean, real food ingredients and are naturally sweetened with Medjool dates. They can be prepared in less than 15 minutes and are vegan, gluten-free, dairy-free, soy-free, no-bake, paleo-friendly, contain no refined sugar and can be Medical Medium compliant!

My Vegan No-Bake Pumpkin Truffles are the perfect healthy Fall treat in bite-size energy balls that everyone will love!

The BEST Vegan No-Bake Chocolate Covered Pumpkin Truffles

They are based on my Peanut Butter Bon Bons recipe and are made with ingredients you probably already have on hand.

I enjoy making these pumpkin truffles because they can be prepared in a matter of minutes using a food processor.

And they don't require hours of inactive time in the freezer.

For example, they only need about 10 minutes to firm up in the refrigerator.

These pumpkin energy balls are coated in my homemade Raw Chocolate Sauce that can be made in under 5 minutes.

However, you can omit the chocolate topping and enjoy them plain - they're just as good!

Many "pumpkin truffle" recipes on the internet do not have the healthiest ingredients are many are not vegan.

For instance, here's a typical ingredient list for pumpkin truffles:

S.A.D. (Standard American Diet) Pumpkin Truffle Ingredients: cream, brown sugar, butter, confectioners sugar, cream cheese, graham crackers, heavy whipping cream, vegetable shortening

My Clean Eating Vegan No-Bake Pumpkin Truffles are made with clean, real food ingredients and are plant-based, vegan, gluten-free, dairy-free, soy-free, no-bake, paleo-friendly, contain no refined sugar and can be Medical Medium compliant with substitutions.

How To Make Vegan No-Bake Chocolate Covered Pumpkin Truffles: Step-by-Step Instructions

Before beginning, prepare a cookie sheet lined with parchment paper and set aside.

Step 1: Gather the Ingredients + Prepare the Base

Firstly, gather and measure all the ingredients for the recipe.

Add the cashew butter and pitted dates to a food processor.

Next, process just long enough until the dates are broken down into tiny pieces.

Step 2: Mix Remaining Ingredients

Secondly, add the remaining ingredients for the truffles to the food processor.

Then, process the mixture until it is well combined.

Step 3: Form the Truffles

Thirdly, take out a spoonful at a time to form into a small ball or truffle.

For instance, gently roll the mixture between the palms of your hand to form a ball shape.

Place the balls onto the prepared cookie sheet.

Transfer the cookie sheet to the refrigerator or freezer for approximately 10 minutes to allow the balls to firm.

In addition, you can skip the chocolate topping and enjoy the truffles plain.

Or add the chocolate topping following the instructions in the next step below.

 

Step 4: Prepare the Chocolate Topping + Coat the Truffles

Lastly, prepare a batch chocolate topping using my Raw Chocolate Sauce recipe.

Remove the cookie sheet from the freezer.

After that, gently toss each ball into the chocolate sauce until they are completely covered.

Place the chocolate covered balls back onto the cookie sheet.

Return the cookie sheet back to the refrigerator or freezer for approximately 15-30 minutes for the chocolate to harden.

Step 5: Storage

Finally, store the truffles in an air-tight BPA-free container in the refrigerator or freezer until ready to serve.

The truffles will get soft and lose their shape if left out at room temperature.

Expert Tips + Ingredient Substitutions for Clean Eating Vegan Pumpkin Truffles

Medjool Dates. Make sure the dates are pitted before adding to the food processor. (1) cup of dates is typically (10) dates, but the number of dates can vary depending on their size. Therefore, it's always best to measure them out.

Pumpkin Puree. You will need "100% pumpkin puree" and not "pumpkin pie filling" to make this recipe. In addition, try to buy organic pumpkin puree in a BPA-free can, if possible.

Coconut Flour. Depending on the consistency of the cashew butter you use, you may need to add a little extra coconut flour to make the mixture firm enough to hold a ball shape. Therefore, start with (1) teaspoon at a time, but only as needed. Too much coconut flour will make the truffles too dry.

Coconut Oil. If you don't like the flavor or smell of coconut oil, use organic refined coconut oil. Refined coconut oil has zero coconut flavor or smell. Before adding the coconut oil to the other ingredients, make sure it's completely melted.

Cacao Powder. This can be substituted with regular cocoa powder. If you need the recipe to be 100% Medical Medium compliant, omit the chocolate coating.

Vanilla Extract. Substitute with alcohol-free vanilla extract or organic vanilla bean powder in the same amount if you need this recipe to be 100% Medical Medium compliant.

Pumpkin Spice. I like to use this high-quality organic pumpkin spice, however, feel free to use your favorite brand. In addition, adjust the amount in the recipe to your preference.

Want More Healthy Vegan Pumpkin Dessert Recipes?  

Check out these:

• Pumpkin Spice Mousse 
• Gluten-Free Vegan Pumpkin Spice Popcorn 
• Vegan Pumpkin Spice Rice Crispy Treats
• or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!