No-Bake Pumpkin Spice Truffles
These no-bake pumpkin spice truffles combining the rich flavours of pumpkin, cinnamon, and nutmeg into delightful bite-sized indulgences are my go-to treat during any time of the year. As the leaves turn golden and the air gets crisp, there’s nothing more comforting than the warm aroma of pumpkin spice wafting through the kitchen.
Crafted with wholesome ingredients like almond butter and oat flour, these vegan truffles are not only delicious but also nourishing. Perfect for sharing with friends over a cup of tea or as a sweet treat after dinner, they embody the essence of autumn in every bite.
These no-bake vegan truffles are a freezer staple in my home along with carrot cake truffles and lemon cashew energy balls are just a few of our favourite varieties. They are great to eat straight from the freezer as they are still chewy but if you prefer them at room temperature, just take them out a few minutes before and the texture will be as if you’ve just rolled them. So so good!
Indulgent Vegan Pumpkin Spice Truffles
There’s a special kind of joy in creating treats that are both delightful and nourishing. These pumpkin spice truffles, with their rich flavours and smooth texture, have become a staple in my autumn recipe collection. They capture the essence of the season and are always a hit at gatherings.
Step-by-Step Guide to Making Pumpkin Spice Truffles
Join me in the kitchen as we whip up these delectable pumpkin spice truffles. In this video, I’ll walk you through each step, sharing tips and tricks to ensure your truffles turn out perfectly every time. It’s a fun and easy recipe that you’ll want to make again and again.
No-Bake Vegan Pumpkin Spice Truffles
Ingredients
- 110 g pumpkin purée tinned or homemade
- 3 tbsp maple syrup
- 2 tbsp almond butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of ground nutmeg
- Pinch of ground ginger
- Pinch of salt
- 50 g almond meal or ground almonds
- 75 g oat flour blend rolled oats to a fine flour
- 150 g dark chocolate for coating
- Flaky sea salt optional, for topping
Instructions
- In a mixing bowl, combine pumpkin purée, maple syrup, almond butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Add almond meal and oat flour to the mixture. Stir until well combined.
- Place the mixture in the freezer for 10 minutes to firm up.
- Once chilled, scoop tablespoon-sized portions and roll into balls. You should get approximately 10 truffles.
- Place the truffles on a lined tray and freeze for 30 minutes.
- Melt the dark chocolate using a double boiler or microwave.
- Dip each truffle into the melted chocolate, ensuring it’s fully coated.
- Place the coated truffles back on the lined tray. Sprinkle with flaky sea salt if desired.
- Refrigerate for 10 minutes or until the chocolate has set.
- Store truffles in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Notes
Serving Suggestions:
- Enjoy with a warm cup of chai or herbal tea.
- Serve as a festive treat during friends and family gatherings.
- Pair with a dollop of dairy-free whipped cream for added indulgence.
Storage Tips:
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze truffles for up to 2 months.
Variations:
- Substitute almond butter with cashew or sunflower seed butter for a nut-free version.
- Add finely chopped dates to the mixture for a caramel-like sweetness.
- Incorporate a pinch of cloves for an extra spice kick
Learn from the eVeganRecipes Community (FAQs):
Q1: Can I use homemade pumpkin purée instead of tinned? Absolutely! Homemade pumpkin purée often has a fresher taste and can enhance the flavour of your no-bake truffles. Just ensure it’s well-drained to avoid excess moisture. Q2: What can I use instead of almond butter? You can substitute almond butter with cashew butter, peanut butter, or even sunflower seed butter for a nut-free option. Each will impart a unique flavour to the truffles. Q3: How do I prevent the chocolate coating from cracking? Ensure the truffles are not too cold when dipping into the melted chocolate. Let them sit at room temperature for a few minutes after freezing to reduce temperature shock.
A Sweet Note from My Kitchen to Yours:
Creating these pumpkin spice truffles has become a cherished autumn tradition in my home. The blend of spices, the creamy texture, and the joy of sharing them with loved ones encapsulate the essence of the season. I hope they bring warmth and delight to your table as they do to mine.
For more delightful treats, explore our 5-Ingredients Lemon Cashew Energy Balls and Easy 2-Ingredient Vegan Chocolate Mousse
We’d Love to Hear from You!
Have you tried this recipe? Share your thoughts, tweaks, or serving suggestions in the comments below. Your feedback warms our hearts and helps our community grow.
Share Your Creations!
If you whip up these truffles, we’d be thrilled to see your creations! Tag us on Instagram, Youtube, Facebook, TikTok, or Pinterest @eveganrecipes and join our vibrant community of plant-based food lovers.
Nourish with Joy
Gayatri❤️
