Healthy Pumpkin Truffles
These healthy pumpkin truffles combine cozy fall flavors with chocolate indulgence, ideal for autumn gatherings.
Ingredients
Truffle Filling
- ½ cup pure pumpkin puree
- ⅓ cup almond butter or peanut butter Choose according to preference.
- 2 tablespoons maple syrup or honey For natural sweetness.
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1½ cups oat flour (or blended rolled oats) Adjust for desired texture.
Chocolate Coating
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil For melting chocolate.
- 2 tablespoons crushed graham crackers or oat cookies For topping.
Instructions
Preparation
- In a medium bowl, stir together pumpkin puree, almond butter, maple syrup, vanilla extract, and pumpkin pie spice until smooth and creamy.
- Gradually mix in oat flour until the dough becomes thick enough to roll. If it’s too sticky, add a bit more oat flour.
Shaping
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 20 minutes to firm up.
Coating
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth and glossy.
- Dip each pumpkin ball into the melted chocolate using a fork to coat evenly. Return to the baking sheet and sprinkle crushed graham crackers or oat cookies on top before the chocolate sets.
Chilling
- Refrigerate for 10 to 15 minutes until the chocolate hardens. Keep stored in the fridge until ready to enjoy.
Notes
Add extra oat flour for firmer truffles or less for a soft, fudgy texture. Keep refrigerated for up to one week or freeze for up to three months.