NO-BAKE VEGAN PUMPKIN TRUFFLES You Must Try Today
These No-Bake Vegan Pumpkin Truffles are creamy, rich, and packed with cozy fall spices. Perfect for a healthy, festive treat with no baking required, they’re an easy and delicious dessert for the holidays or any autumn occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 truffles 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 3/4 cup pumpkin purée (not pie filling)
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups dairy-free dark chocolate chips
- 1 tablespoon coconut oil
- Optional: Crushed pistachios or sea salt flakes for topping
Instructions
- In a bowl, combine pumpkin purée, almond flour, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Mix until a thick dough forms.
- Scoop the mixture into small portions and roll into balls or shape using silicone molds. Freeze for 20–30 minutes until firm.
- Melt the chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip the chilled truffles into the melted chocolate, coating them fully. Place on parchment paper and sprinkle with crushed pistachios or sea salt if desired.
- Chill in the refrigerator until set, about 20 minutes. Store in an airtight container in the fridge.
Notes
- Use silicone pumpkin molds for festive shapes.
- Adjust sweetness by using more or less maple syrup.
- Substitute oat flour for almond flour to make nut-free.
- Store in the refrigerator for up to 1 week or freeze for longer shelf life.
- Best served chilled for a refreshing bite.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 6g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg