These easy No-Bake Chocolate Covered Pumpkin Truffles are a perfect Fall snack to satisfy your pumpkin spice craving.
Sometimes seasons change quite quickly and yet other times, palpably slow. My relationship with time has forever baffled me and likely forever will, as another September is already here. For some, maybe too soon, and others perhaps not soon enough. Either way, it's safe to say that life as we know it, has substantially changed. Whether that's in serious, life-changing ways, or emotionally pressing ones. I won't go into the many ways we are all affected, as everyone has their own story.
But time and again I find myself coming back to the simple concept of creating; of doing little things that connect me to the present, infusing life with much-needed respite. Even the smallest acts can make a difference, as long as they're done with intention. Creating in this regard could be what you want it to be, whether it's reading, meditating, cooking, making art, or anything that makes you feel connected and present.
Personally, I'm learning not to underestimate simple pleasures, even during challenging times. It is perhaps more important than ever that we take the time for pleasure right now when it seems particularly elusive.
All that is to just drive the point home that making stuff makes you feel good. And my latest simple pleasure has been making these no-bake chocolate-covered pumpkin truffles. They are quick to make, delicious, and perfect for satisfying that Autumn pumpkin flavor craving. And since, in my opinion, nothing pairs better with pumpkin than chocolate, it only makes sense to use this delightful cacao-infused honey from my friends at Naturacentric. The combination of pure cacao and delightful floral honey creates a luscious, creamy combination that's versatile and just downright tasty. So let's get to it...
About The Recipe
- It's gluten-free, grain-free, dairy-free, paleo-approved
- Vegetarian, soy-free, refined sugar-free
- A perfect Fall treat
- A delicious dessert or snack
- Requires all pantry ingredients
Ingredients At A Glance
- Cacao infused honey
- Pumpkin pie spice mix
- Coconut flour
- Allergy friendly chocolate chips
- Coconut oil
- Canned pumpkin
- Almond butter
- Vanilla extract
Making The Recipe
Step 1. In a medium bowl, combine all ingredients aside from 1 tablespoon coconut oil and chocolate chips. Mix all ingredients by hand really well until combined.
Step 2. Roll dough into 16 1" balls and place them on either wax or parchment paper and freeze for 15 minutes.
Step 3. Meanwhile, combine chocolate chips and 1 tbs coconut oil in a small bowl and microwave for 40-60 seconds. Or if you'd like you can create a double broiler by simply placing the bowl (not plastic), on a pot with ½" water and simmer the water while continuously stirring the chocolate chips until melted.
Step 4. Using a teaspoon, dip the balls into the chocolate mixture and drain the excess.
Step 5. Place balls on parchment or wax paper.
Step 6. Refrigerate the truffles for an hour and enjoy.
Top Tips + FAQs
Why Do You Need Coconut Flour For This Recipe?
Coconut flour, unlike other grain-free flours, helps to bind the ingredients together, creating an easy to mold dough.
Can You Use A Different Nut Butter?
If almond butter isn't an option or if there are almond allergies, you can use cashew butter, sunbutter, or even peanut butter. Though because almond butter tends to be a bit more neutral, I find that it works well in this recipe, to let the pumpkin flavor stand out.
Why Use Cacao Infused Honey?
Besides being delicious on its own, cacao-infused honey works really well in this recipe as it infuses the pumpkin mixture with cacao as well as the sweetness of honey. Win-win!
Why Is Coconut Oil Important?
When refrigerated, coconut oil turns solid and helps to create a silky consistency along with the chocolate. It also helps to add creaminess to the pumpkin mixture.
What Chocolate Should You Use And How Do You Melt It?
I like using allergy-friendly chocolate chips but any chocolate would do as long as it can be melted. But be sure to check the labels to make sure it is dairy-free and doesn't contain a lot of additives.
When it comes to melting chocolate, I typically take the easy road. Simply stick the chocolate chips and coconut oil in the microwave for 40-60 seconds and stir. The chips or chocolate of choice should be melted and smooth.
If you want to create a double broiler, simply add about 1" of water to the bottom of a pan and set a pyrex bowl on top of it (not plastic). Turn the heat to simmer and stir the chocolate and coconut oil continuously until fully incorporated.
If You Can't Find Pumpkin Pie Spice Mix
If you find yourself without pumpkin pie spice mix, no problem! You can just quickly make your own! Here is a simple and easy recipe you can make yourself with just 5 ingredients.
More Pumpkin Recipes You May Enjoy
- Pumpkin Spice Moon Milk Latte (Vegan)
- Paleo and Vegan Pumpkin Fudge with Chocolate Chips
- Healthy Grain-Free Cranberry Pumpkin Spice Muffins
- Paleo Chocolate Pumpkin Bars
- Easy Homemade Pumpkin Pie Spice Mix
- 3 tablespoon cacao infused honey
- ½ cup coconut flour
- ¾ cup canned pumpkin
- 2 teaspoon pumpkin pie spice mix
- 1 tablespoon almond butter
- 2 tablespoon coconut oil divided
- ½ teaspoon vanilla extract
- ¼ cup allergy friendly chocolate chips
1. In a medium bowl, combine all ingredients aside from 1 tablespoon coconut oil and chocolate chips. Mix all ingredients by hand really well until combined.
2. Roll dough into 16 1″ balls and place them on either wax or parchment paper and freeze for 15 minutes.
3. Meanwhile, combine chocolate chips and q tbs coconut oil in a small bowl and microwave for 40-60 seconds. Or if you’d like you can create a water bath by simply placing the bowl (not plastic), on a pot with ½″ water and simmer the water while continuously stirring the chocolate chips until melted.
4. Using a teaspoon, dip the balls into the chocolate mixture and drain the excess.
5. Place balls on parchment or wax paper and let cool completely.
6. Refrigerate the truffles for an hour and enjoy.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 53Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 3mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g