No-Bake Vegan Pumpkin Spice Truffles

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These vegan pumpkin truffles are a delightful fusion of warm spices and wholesome ingredients. With a creamy pumpkin centre enveloped in rich dark chocolate, they are a perfect balance of sweetness and spice. Their vibrant orange hue and enticing aroma make them an irresistible treat for any occasion.

Course Dessert, Snack

Cuisine Modern Vegan

Keyword easy vegan truffle recipe, healthy pumpkin spice treats, no-bake vegan truffles, Pumpkin spice truffles, vegan pumpkin truffles

Servings 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.