Salted Dark Chocolate No-Bake Pumpkin Truffles

November 19, 2017

I’m not the best when it comes to baking, so “no-bake” is music to my ears. These are great because you can make them ahead and keep them in the refrigerator. Take them to work and treat your co-workers or bring them to Thanksgiving dinner so you can end your feast on a sweet note.


1/2 C almond butter

1/2 C pumpkin puree

1/2 C coconut butter

1 1/4 T maple syrup

1 T pumpkin pie spice

3/8 C (or 6 T) coconut flour

12 oz vegan dark chocolate (I used Enjoy Life Dark Chocolate MorselsĀ

1/2 tsp coconut oil

coarse sea salt and a little extra pumpkin pie spice for garnish


-Combine almond butter, pumpkin puree, coconut butter, maple syrup, and pumpkin pie spice in a food processor and pulse until smooth

-Slowly add coconut flour and pulse until mixture forms into a doughy consistency

-Form dough into about 1.25 inch round balls using your hands and place on a parchment paper lined pan

-Set balls in refrigerator for about 30 minutes to chill

-When pumpkin balls are almost done chillin’, put chocolate and coconut oil in a glass bowl and set over a pot of boiling water

-Stir chocolate and oil together until fully melted

-Using a fork or skewer, dip truffles in chocolate and coat evenly then place back on parchment paper.

-Sprinkle with sea salt and pumpkin pie spice then return to refrigerator until chocolate hardens

-Serve or store in fridge until ready to eat