These Clean Eating Pumpkin Truffles are really easy to make and a great recipe for your children to help with…mine love to roll anything into a ball shape, especially a healthy snack!
They are based off of my Healthy Peanut Butter Bon Bons recipe and are made with ingredients you probably already have on hand.
I particularly like them because they don’t have to go in the freezer, only in the refrigerator just long enough to firm up.
Which means they can be prepared in a matter of minutes with only a food processor.
And I’ll admit to you, I ate half of them plain, without the chocolate topping, because they were that good!
Most “pumpkin truffle” recipes on the internet do not have the healthiest ingredients, are many are not vegan.
S.A.D. (Standard American Diet) Pumpkin Truffle Ingredients:
Typical Ingredients: cream, brown sugar, butter, confectioners sugar, cream cheese, graham crackers, heavy whipping cream, vegetable shortening
These Clean Eating Pumpkin Truffles are “almost raw” (pumpkin puree), vegan, gluten-free, dairy-free, paleo-friendly and contain no refined sugar.
Want more healthy dessert recipes? Check out Pecan Cranberry Truffles, Cacao Nib Superfood Truffles, Pistachio and Matcha Truffles or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Pumpkin*:
- high in beta-carotene
- full of iron, zinc and vitamin C
- rich in anti-oxidants
- 280% RDA of vitamin A
- good source of B complex vitamins
5 Fast Facts About Cashews (Cashew Butter)*:
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Medjool Dates*:
- natural energy booster
- high in iron content
- rich in potassium
- good source of dietary fiber
- excellent source of vegan protein
5 Fast Facts About Coconut Oil*:
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
5 Fast Facts About Coconut Flour*:
- highest dietary fiber found in any flour at 58% RDA
- 14% coconut oil
- 19% vegan protein
- gluten-free
- helps to promote blood sugar health
5 Fast Facts About Vanilla Bean Powder*:
- anti-microbial
- high in anti-oxidants
- can help reduce inflammation
- contains small traces of minerals
- 1 tablespoon contains 2 g of fiber
5 Fast Facts About Cloves*:
- 2 teaspoons contain 126.4% DV of manganese
- 2 teaspoons contain 5.6% DV of fiber
- rich in minerals iron and potassium
- contains anti-bacterial, anti-oxidant, anti-inflammatory properties
- helps aid in elimination of fungus, bacteria and parasites
5 Fast Facts About Nutmeg*:
- helps improve concentration
- increases circulation
- good source of copper, potassium, iron and zinc
- high in B-complex vitamins
- contains anti-fungal properties
5 Fast Facts About Raw Cacao Powder*:
- super high in anti-oxidants
- promotes cardiovascular health
- contains essential fats
- can help to decrease blood pressure
- contains over 300 compounds including protein, calcium, copper, zinc and iron
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Where To Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:
Tip #1: This recipe will make approximately 50 – 60 truffles.
Tip #2: Make sure the coconut oil is completed melted/liquid before adding to the raw cacao powder. It should be a glossy, creamy texture and thick enough to cover the balls completely.
Tip #3: They will be much easier to remove from your baking pan if you line it with parchment paper.
Tip #4: I used homemade cashew butter to make these using 100% raw cashews.
Clean Eating Pumpkin Truffles (“Almost Raw”, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)
www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
For the filling
- 1 cup organic homemade cashew butter
- 6 organic medjool dates (pitted)
- 1/2 cup organic pumpkin puree
- 1/2 cup organic coconut flour
- 2 tablespoons organic coconut oil (melted/liquid)
- 1 teaspoon organic vanilla bean powder
- 1/4 teaspoon organic ground nutmeg
- 2 pinches organic ground clove
For the chocolate topping
- 1/2 cup organic raw cacao powder
- 1/4 cup organic coconut oil (melted/liquid)
- 3 tablespoons organic maple syrup
Directions
Prepare the filling | |
Step 1 | Add the cashew butter and dates (pitted) to a food processor and blend until creamy and smooth. Add the remaining ingredients for the filling (pumpkin puree, coconut flour, coconut oil, vanilla bean powder, ground nutmeg, ground clove) and blend until everything is well combined. Adjust the spices to your preference and add a small amount of coconut flour, if needed, for them to be firm enough to roll into a ball. Take out a spoonful at a time and roll into a ball shape then place them onto a cookie sheet. Put in the refrigerator for 15 - 30 minutes, or until they firm up. |
Prepare the chocolate topping | |
Step 2 | Add all the ingredients for the chocolate topping (cacao powder, maple syrup and MELTED coconut oil) to a small bowl and stir by hand until creamy and smooth. |
Step 3 | Add the truffles (individually or a couple at a time) to the bowl with the chocolate topping and gently toss until the entire truffle is covered with chocolate. Put the chocolate covered truffles onto a cookie sheet lined with parchment paper and return to the refrigerator for 15 - 30 minutes, or until the chocolate has hardened. Store in the refrigerator until ready to serve because they will get soft and lose their shape if left out at room temperature. Enjoy! |
Note
This recipe will make approximately 50 - 60 truffles.
The recipe and photographs for "Clean Eating Pumpkin Truffles" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.
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Great truffle treats for Halloween! And healthy too!
Hi there! Thanks so much and I appreciate you stopping by 😉
Yummy! my kind of raw vegan recipe 🙂 Have a fantastic day!
Hi there Juliane! Thanks so much and I appreciate you stopping by 😉
Hey Beautiful! This is the second recipe I’ve been interested in that calls for organic cashew butter… now do You tell us how to make that any where? When buying things like that, they often don’t taste as good as they could so… Or can I just throw some cashews in the vitamix with other ingredients and end up with the same product? Whaddayathink? MUAH to the greatest little healthy recipe maker around!!
Hi there Becky! Yes, I make my own cashew butter and I usually just put 2 – 3 cups of organic raw cashews in my food processor and process until it turns into a nut butter. This will take about 5 – 7 minutes as it turns from nuts, to cashew flour and then nut butter. Just stop every minute or so to scrape the sides to help it along.
And it is ~definitely~ better than store bought!
Thanks for your question and I hope you enjoy the recipe 🙂