These healthy plant-based Gluten-Free Vegan No-Bake Chocolate Covered Pumpkin Truffles are an easy recipe to make with clean, real food ingredients and can be prepared in less than 15 minutes. They're the perfect Fall treat in bite-size balls that are naturally sweetened with Medjool dates that everyone will love!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Bake | Paleo-Friendly | No Refined Sugar | Medical Medium* }
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.
Assembly:
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.
Notes
*Medical Medium: substitute organic pure vanilla extract with alcohol-free vanilla extract or organic vanilla bean powder in the same amount. Omit the chocolate topping to be 100% Medical Medium compliant.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 so 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. 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. 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, you can use organic refined coconut oil which has zero coconut flavor or smell.Cacao Powder: This can be substituted with regular cocoa powder. If you need the recipe to be 100% Medical Medium compliant, omit the chocolate topping.Vanilla Extract: This can be substituted with organic vanilla bean powder.Pumpkin Spice: I like to use this high-quality organic pumpkin spice, but feel free to use your favorite brand and adjust the amount in the recipe to your preference.