In fact, we even made a little video for you to show you just how easy these Pumpkin Pie Truffles really are. [adthrive-in-post-video-player video-id=”i5SQbNVp” upload-date=”2018-09-26T23:28:56.000Z” name=”Pumpkin Pie Truffles WS” description=”Rich pumpkin-spiced centers are enrobed in dark chocolate in these healthier-for-you Pumpkin Pie Truffles.”]
Fillings with benefits
Okay, that’s a little weird, but I’m going with it because the filling of these sweet little pumpkin pie truffles is surprisingly not junky. In fact, it’s nowhere near junky what with the pumpkin (fiber, beta-carotene), almond butter (magnesium, vitamin E), coconut butter (fiber, medium chain fatty acids), coconut flour (more fiber), and just the tiniest amount of maple syrup (manganese, natural sweetener). By replacing the usual chocolate and heavy cream-based ganache that you’d find in traditional truffles, we’ve made these plant-based and kept the overall sugar relatively low at just 3g per serving.
And let’s not forget that pumpkin pie spice that makes everything nice, shall we?
I used a premade pumpkin spice mixture, but if you don’t have any on hand, have a budget that won’t budge, or you’re just the DIY kind, then you can make your own using this recipe.
The hardest part is waiting.
Like all good things, the hardest part about these pumpkin pie truffles is waiting for a full 30 minutes for them to chill in the freezer before you dunk them into the melted chocolate. I’m normally a very patient human, but when I’m making these truffles…I have to admit that more times than not I end of up with eleven truffles to dunk rather than twelve. #blamethedog #waitwedonthaveadog
Salt is everything here.
Anyone who follows a diet that’s heavy on the whole, unprocessed foods (read: not a lot of sodium from packaged foods) will tell you that salt is the most amazing thing on the planet. It enhances everything it touches. It makes flavors pop and pairs so beautifully with just about anything sweet, which is why these pumpkin pie truffles got a little sprinkle of coarse salt before adding a few crunchy sliced almonds. In a word, or two, they’re pumpkin-y perfection. Wouldn’t you agree? Looking for more delicious and healthier-for-you pumpkin recipes? Check out our Soft Gluten-Free Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Spice Butter Coffee, Slow Cooker Pumpkin Chili, Paleo Pumpkin Spice Protein Waffles, Pumpkin Spice Protein Bars, No-Bake Pumpkin Chocolate Chip Granola Bars, or our No-Bake Pumpkin Cheesecake Parfaits.
Have you made these yet? I’d love to hear what you think in the comments below.
Pin this & Share the love! Pumpkin Pie Truffles will keep in a covered container in the fridge for up to 2 weeks and can be frozen for longer storage making them a great make-ahead option for a holiday feast, cookie exchange, or teacher gift. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you! This post may contain affiliate links which won’t change your price but will share some commission.
