Thanksgiving desserts are all about pies, most often pumpkin, apple, sweet potato, or pecan. Those are the big four, with pumpkin pie being the gold standard. I am not a baker – I mean I do bake, and I have made pies, including the pumpkin variety, in the past, but these pies are a bit too much for me to handle if I am making a big holiday feast.
So, this year I am trying out a no-bake route to a dessert offering that captures the spirit of winter holidays but does not require any oven real estate or lengthy prep work. With this in mind I developed these Spicy Pumpkin Truffles and I did them two ways – Dark Chocolate Covered and the Traditional, which means rolled in cocoa powder.
No baking, a handful of simple ingredients, and your holidays feast will be complete! The only trick, which by the way I am yet to master, is getting an even coat of chocolate. This batch turned out just a bit too irregular but that did not make them any less irresistible – the treats disappeared in a blink of an eye.
The truffles themselves are very easy to mix together and they are inspired by the pumpkin pie recipes. I used some canned pumpkin and mixed it with almond meal, almost flour, and coconut flour. I added some maple syrup to sweeten things up because the pumpkin I was using was not sweet at all. But before you add the sweetener of your choice do try your mix and adjust to taste. Keep in mind that your chocolate is sweet as well, unless you are using bitter kind, so you may need to play around a bit to achieve the right level of sweetness for your taste.
What pulls these truffles over the top are actually the spices. I used ground cinnamon, ground nutmeg and ground cloves. Those three spices blended well with the pumpkin, maple syrup and the almond/coconut flour mix and gave these yummy treats a real winter holidays flair. Bite in, and you’ll forget all about baking and enjoy the no-bake holiday desserts!!!
What you’ll need:
1 15 oz. (425 g) can pumpkin
1 1/2 cup almond meal
1 1/2 cup almond flour
1/2 cup coconut flour
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
12 oz (g) vegan dark chocolate (chunks, chips, or blocks)
3 tablespoons cocoa powder
What you’ll do:
- In a large mixing ball combine all your ingredients except cocoa powder and the chocolate – those will come later.
- Mix everything well and using your hands for the dough into balls that are approximately 2 in (5 cm) in diameter. Place the preformed truffle balls on a platter and set aside.
- Melt the chocolate using either a microwave oven or a double boiler.
- Dip half of your truffles into the melted chocolate and place on the platter or a plate that’s lined up with wax paper.
- Put your chocolate covered pumpkin truffles in a refrigerator so that the chocolate coating hardens.
- Pour the cocoa powder in a flat dish and roll the rest of the pumpkin truffles in cocoa powder.
- Arrange the two kinds of Pumpkin Truffles any way you like. You may want to place couple of pieces of cloves in the bottom of your serving dish, or line your serving dish with some finely pulled orange peel. None of this will change the fantastic flavor of the truffles but it will make your dessert tray more festive! Enjoy!!!
Copyright © Eat the Vegan Rainbow, 2017
11 thoughts on “Pumpkin Truffles – Two Ways”
You listed 1 1/2 cup almond after almond meal… Was that a typo? Or is a word missing?
It should have been almond flour. I fixed it now – thanks so much for alerting me to this!!!
Yum! I think I need some pumpkin truffles in my life. Thanks for sharing 🙂
Hope you enjoy them!!!
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