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.
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!
Gluten-Free Vegan No-Bake Chocolate Covered Pumpkin Truffles
For the truffles:
- 1/2 cup organic pumpkin puree
- 1/2 cup organic cashew butter
- 1 cup organic Medjool dates (pitted)
- 1/2 cup + 2 tablespoons organic coconut flour
- 2 tablespoons organic refined coconut oil
- 2 teaspoons organic pure vanilla extract*
- 1 teaspoon organic pumpkin spice
For the chocolate topping:
- 1/4 cup organic cacao powder
- 1/4 cup organic refined coconut oil (melted/liquid)
- 1/4 cup organic maple syrup
Prepare the truffles:
- Prepare a cookie sheet lined with parchment paper and set aside.
- Add the cashew butter and dates to a food processor and blend until the dates are broken down into tiny pieces.
- Add the remaining ingredients for the truffles to the food processor and process until everything is well combined.
- Depending on the consistency of your cashew butter, you may need to add a small amount of coconut flour to make the mixture firm enough to roll into a ball shape. Add (1) teaspoon of extra coconut flour at a time, but only as needed.
- Taste and adjust the spices to your preference.
- Take out a spoonful of the truffle mixture at a time and roll into a ball shape between the palms of your hands.
- Place the truffles onto the prepared cookie sheet.
- Transfer the cookie sheet to the refrigerator or freezer for approximately 10 minutes, or until they firm up.
Prepare the chocolate topping:
- Add all the ingredients for the chocolate topping to a small bowl and stir by hand until creamy and smooth.
- Add the truffles individually to the small bowl of chocolate topping and gently toss until the entire truffle is covered with chocolate.
- Place the chocolate covered truffles back onto the cookie sheet and return to the refrigerator or refrigerator for 15-30 minutes, or until the chocolate has hardened.
- Store 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.
Hi, I’m Karielyn! I’m the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.