Nut Free Pumpkin Truffles
Decadent Nut Free Pumpkin Truffles are creamy on the inside with a pop of pumpkin spice and coated with a chocolate shell and a sprinkle of flaky sea salt. A great treat with a healthier twist for the holiday season!
Gluten Free, Dairy Free, Nut Free, Soy Free, Egg Free
Disclosure: This post is sponsored by SunButter, but all opinions are my own. Thank you for supporting the brands that make the Chelsey Amer Nutrition blog possible!
When I was younger and my mom dragged me to the mall for errands, she sweetened the deal with a promise of my favorite truffles. I loved this white chocolate coated truffle, but distinctly remember around the holidays they had pumpkin truffles wrapped like tiny pumpkins!
So, when it came time to create a holiday-inspired treat for this month’s collaboration with SunButter, those pumpkin truffles came to mind. And I’m soooo glad I remembered them!
These Nut Free Pumpkin Truffles are creamy balls of pumpkin pie are covered with a chocolate coating and a pop of salt as you bite in.
Yes, they’re like chocolate-covered pumpkin pie bites!
They’re the perfect two-bite treat to bring to any holiday party (who doesn’t love pumpkin!). And they’re sooo much easier to make than an entire pie (WINNING!).
Here’s how to make these nut free pumpkin truffles…
In a small bowl, mix together pumpkin puree (not pumpkin pie filling!), Creamy SunButter, ground flaxseed, oat flour, pumpkin pie spice, and a pinch of salt. You’ll get a “batter” that’s easy enough to roll into balls. I used a cookie scoop to save time and it worked wonders!
Then you dip them in chocolate for the complete truffle effect, but to be honest, they’re delicious as-is.
Not only are these so easy to make, but they’re actually quite nutritious for a dessert…without trying! They contain some fiber, some protein, and healthy fats.
Here’s what’s in these delicious bites of fall:
Pumpkin puree is full of vitamins and minerals, plus fiber! Carrots get all the hype for vitamin A, but pumpkin is an excellent source of vitamin A too. One cup has nearly 200% of your daily needs.
Creamy SunButter adds tons of flavor to these truffles. Packed with healthy fats, plus some protein and fiber too, SunButter is a great nut free swap. Even if you or your kids aren’t allergic, it’s great to have an allergy-friendly treat in your back pocket. Did you know SunButter contains more vitamin E and fiber than peanut butter or almond butter? Plus, it’s more sustainable to make! Hashtag winning!
Ground flaxseed contributes to the sturdiness of these truffles. Once you mix it in with the pumpkin and SunButter it thickens up, helping create that delicious truffle filling. Nutritionally speaking, flaxseed is packed with omega 3 fatty acids, so it’s always a good idea to add to your diet!
Oat flour also helps create the truffle texture. Be sure to grind your oat flour fine for this recipe (learn how to DIY here!) to avoid any gritty texture. We want smoooooth truffles!
Pumpkin pie spice adds an extra layer of pumpkin flavor. Think of your grandma’s pumpkin pie. That’s the flavor we’re going for here and adding pumpkin pie spice helps you get there.
You combine these 5 ingredients and then wrap them up with a chocolate coating…
Here’s the secret to perfectly melted chocolate without a double boiler…
Add coconut oil. It’s that simple. When you add just a touch of coconut oil to chocolate chips, then microwave for 30 seconds, mix, and repeat at 15 second intervals until melted, you’ll get a silky smooth chocolate that’s easy to work with.
Now how do you get a smooth exterior? Use a spoon and a fork. Place the pumpkin truffle on the spoon and dip it into the bowl of chocolate. Move it around with the fork (without poking it!) until all surfaces are coated. Then transfer the truffle to the fork so the excess chocolate can drip off. When you transfer the chocolate coated truffle to the parchment paper-lined baking sheet, the truffles won’t sit in a pool of chocolate. They’ll gently rest and look beautiful! (But don’t forget the sprinkle of flaky sea salt – it enhances the chocolate and pumpkin pie spice perfectly!).
These Nut Free Pumpkin Truffles are…
- Made with just 6 ingredients
- Delicious
- Nutritious
- Filling
- Vegan
- Food allergy friendly
- Fun for a party
- Easier than pumpkin pie!
Let’s make ‘em…
PrintNut Free Pumpkin Truffles
Ingredients
- ¼ cup pure pumpkin puree (not pumpkin pie filling)
- ¼ cup Creamy SunButter
- 2 tablespoons ground flaxseed
- 1 tablespoon oat flour (or other flour)
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
For coating:
- 1/4 cup mini chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt for topping
Instructions
- In a small bowl combine pumpkin puree, SunButter, ground flaxseed, oat flour, and pumpkin pie spice (and maple syrup, if desired). Mix together until uniform consistency forms.
- Roll into 1-inch balls and place on a parchment paper-lined baking sheet. You should make about 9 balls.
- Melt chocolate in the microwave. Place mini chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave for 30 seconds. Mix and repeat in 15 second intervals until chocolate is smooth and drippy.
- Coat balls in chocolate. Using a fork and spoon, dip the truffle in the bowl of melted chocolate. Gently move it around to make sure entire truffle is coated. Let excess chocolate drip off the fork before placing on parchment paper-lined baking sheet. Top with flaky sea salt. Repeat until all truffles are coated.
- Place chocolate-coated truffles in the freezer for at least 20 minutes, or until chocolate hardens. Enjoy!
Notes
Store truffles in an airtight container in the freezer for up to 1 month or in the refrigerator for 1 week.
Don’t Forget to PIN IT…
XO