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A Taste of Madness

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Vegan Coconut Flour Pumpkin Truffles

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No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.

No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.

The last week of November is when I start making pumpkin treats? I am so behind on the seasons. But it’s better late then never, right?

I am actually starting on my Christmas baking, so I will hopefully have some Christmas recipes on here. You know, before Christmas this time. Having a blog is more than just making a recipe and shooting a quick photo. It takes a lot of work, and with report cards coming up, I am trying my best to have something up for you while I spend my nights marking and creating tests.

Sleep is overrated, right?

No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.

I have been making more and more vegan recipes in my house the past couple of months. The reason being is that there are a lot of people at my school with very specific food allergies. Allergies to peanuts, eggs, gluten.. basically all of the things I was making at home. So, to be able to have a class of recipe testers, I needed to find recipes that everyone can enjoy.

Here is one of my favourites right now. Because.. um.. hello? Chocolate. Need I say more?

Okay, I’ll say more: PUMPKIN! John is not a pumpkin fan, which I am a-okay with because that just means more of these truffles for me.

Or maybe that’s not such a good thing. I AM getting married in less than a year.. 😬 But I am not too worried. These truffles are basically health food.

No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.

Vegan Coconut Flour Pumpkin Truffles Ingredients

Okay, so what is in here?

  • pumpkin puree
  • coconut butter
  • maple syrup
  • coconut flour
  • pumpkin pie spice
  • dark chocolate
  • coconut oil

That is it! All good ingredients that I would be happy to be snacking on.

I mean, it is a heck of a lot better than snacking on a processed granola bar in my opinion.

No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.

How to store these truffles

I like to store this these Vegan Coconut Flour Pumpkin Truffles in the freezer for up to 3 months. When you want to eat them, allow them to thaw for a couple of minutes at room temperature. This gives them a nice crunch and texture that I just go crazy over! 

You can also store these truffles in the fridge for up to 2 weeks,

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If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.

Vegan Coconut Flour Pumpkin Truffles

Vegan Coconut Flour Pumpkin Truffles

No Bake Vegan Coconut Flour Pumpkin Truffles recipe tastes like pumpkin pie, but so much better for you. Made with coconut butter and dark chocolate.
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Course: Dessert
Cuisine: American
Keyword: gluten free, Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 truffles
Calories: 93kcal

Ingredients

Pumpkin Filling

  • 1/2 cup pumpkin puree
  • 1/2 cup coconut butter
  • 2 Tbsp maple syrup
  • 1/4 cup coconut flour
  • 1 tsp pumpkin pie spice

Chocolate Coating

  • 1 cup vegan dark chocolate chips
  • 1 tsp coconut oil

Instructions

  • In a food processor, pulse together the pumpkin filling ingredients until fully combined.
  • Line a cookie sheet with parchment paper. Roll the dough into balls, and place on the cookie sheet. Put the tray in the freezer.
  • Meanwhile, melt the chocolate and coconut oil in a microwave safe bowl in the microwave, mixing every 30 seconds until smooth.
  • Remove the truffles from the freezer and dip in the chocolate, turning to coat. Return to the freezer until hardened. 
  • Store in an airtight container in the freezer. When ready to eat, allow to thaw at room temperature for a couple of minutes.

Notes

  1. Can make more or less depending on how you shape them.

Nutrition

Calories: 93kcal

 

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Comments

  11. 5 stars
    I am not big on dark chocolate so I would definitely consider a substitute for it but otherwise this looks absolutely delicious and super easy to make.

    Reply

  20. It’s such a yummy treat and one that you can easily put together! It’s definitely something that I’d enjoy and wouldn’t mind making whenever I’m craving for something sweet.

    Reply

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