Print

Healthy Pumpkin Truffles Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

These Healthy Pumpkin Truffles are delightful bite-sized treats that capture the essence of cozy fall flavors with a creamy pumpkin filling spiced like pumpkin pie and coated in rich dark chocolate. Finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory, these truffles are both indulgent and nourishing. Perfect for a festive snack or holiday gift, they store well in the refrigerator for up to a week.

Ingredients

Scale

Filling

  • ½ cup (122g) pumpkin purée (NOT pumpkin pie mix)
  • 1 ¼ tsp homemade pumpkin spice (¾ tsp cinnamon, ⅛ tsp allspice, ⅛ tsp ginger, ⅛ tsp nutmeg, ⅛ tsp cloves)
  • ⅛ tsp salt
  • ¾ tsp liquid stevia (or adjusted to taste)
  • ¾ cup (90g) oat flour (gluten free if necessary)

Coating

  • ¼ cup (54g) roughly chopped dark chocolate (use chocolate bars, not chips; Ghirardelli or Lindt recommended)
  • Optional: flaky sea salt for finishing

Instructions

  1. Prepare the workspace: Place a sheet of wax paper or parchment paper on a baking tray to set the truffles on after coating.
  2. Mix the filling: In a medium bowl, combine the pumpkin purée, pumpkin spice, salt, and liquid stevia. Stir in the oat flour until just incorporated to form a dough-like mixture.
  3. Shape the truffles: Roll small portions of the mixture into bite-sized spheres, placing them on the prepared baking sheet. If the mixture sticks, rub your fingers with a little neutral oil to prevent sticking.
  4. Melt the chocolate: Place the chopped dark chocolate in a microwave-safe bowl. Microwave on HIGH for 30 seconds, then stir for 1 minute. Continue heating in 10-second intervals, stirring for 1 minute between each, until the chocolate is fully melted and smooth.
  5. Coat the truffles: Using two forks, dip each pumpkin sphere into the melted chocolate, allowing excess to drip off by gently rocking the truffle between the forks. Place back on the wax paper. If desired, sprinkle with flaky sea salt after every 3-4 dipped truffles to allow the chocolate to set slightly first.
  6. Set the chocolate: Once all truffles are coated, place them in the freezer for 5-10 minutes or in the refrigerator for 15-20 minutes until the chocolate has hardened.
  7. Store and serve: Keep the truffles refrigerated until ready to eat. They will keep for at least 5 days, either uncovered or in an airtight container.

Notes

  • Measure the oat flour accurately (preferably by weight) to prevent a dry, crumbly filling. If too dry, add milk one teaspoon at a time until the dough holds together.
  • The homemade pumpkin spice blend includes cinnamon, allspice, ginger, nutmeg, and cloves for authentic warm flavor.
  • Liquid stevia is preferred for sweetness; alternatives include ¼ cup of coconut sugar, brown sugar, granulated sugar, or powdered sugar, but adjustments in oat flour may be needed.
  • Use fine oat flour for best texture; other flours can be substituted but may produce grainier filling.
  • Use dark chocolate bars rather than chips for smoother melting and coating.
  • Flaky sea salt enhances flavor but should be sprinkled after the chocolate begins to set to avoid dissolving completely.
  • To keep melted chocolate warm and fluid, place the bowl on a warm electric griddle or metal panini press with a fold of washcloth between bowl and heat source.

Keywords: pumpkin truffles, healthy truffles, pumpkin dessert, fall treats, gluten free pumpkin candy, chocolate coated pumpkin

Find it online: https://foodiecara.com/healthy-pumpkin-truffles-recipe/