I baked this Vegan Pumpkin Truffles for my book club last week. The pumpkin made them cozy with fall spices, and my mom liked them.
Delicious Vegan Pumpkin Dessert Truffles
These truffles are made with pumpkin puree, oats, and a blend of spices, then rolled in cocoa powder or crushed nuts for a decadent finish. The entire process takes about 30 minutes, plus chilling time, and yields approximately 12 truffles.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup rolled oats
- 1/2 cup almond butter or any nut butter
- 1/4 cup maple syrup or agave nectar
- 2 teaspoons pumpkin pie spice or a mix of cinnamon and nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder or crushed nuts for rolling
- Pinch of salt
Instructions
- Mix Ingredients: In a mixing bowl, combine pumpkin puree, rolled oats, almond butter, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Mix until well combined.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 15-20 minutes to firm up the mixture.
- Shape Truffles: Once the mixture is chilled, scoop out small portions and roll them into balls using your hands.
- Coat Truffles: Roll the truffles in cocoa powder or crushed nuts until evenly coated.
- Store and Enjoy: Place the coated truffles on a plate and refrigerate until firm. These truffles can be stored in an airtight container in the refrigerator.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 truffles
- Calories: 100kcal per truffle
- Fat: 4g
- Protein: 3g
- Carbohydrates: 15g
I keep the truffles in the fridge for up to two weeks. The stay cozy, and I serve at room temperature.
