5-Ingredient Pumpkin Truffles (Vegan, Gluten-Free)

5-INGREDIENT. PUMPKIN. TRUFFLES.

That’s right people. It’s still pumpkin szn. And if pumpkin szn (I hate myself, yet I will not stop) is a year round thing for you, I have nothing but admiration and zero judgment headed your way.

The thing is, pumpkin szn (lol) is a special time. It is a time of people impatiently waiting, anxiously checking their calendars, or google calendars, or phones, for the day that Pumpkin Spice Lattes are a socially acceptable thing to consume. They whip out the cans of pumpkin purée like they are truly the most chic pantry staple of all time, with pumpkin breads or muffins or cookies as the destination.

What is my part to play in all of this? Well, I am a full enabler of this behavior. That’s what I can do for you. You’re welcome!

Enter: these 5-Ingredient Pumpkin Truffles. You heard that correctly. 5-ingredients. Vegan. Gluten-Free. Let’s run through them really quickly as I am not intending for this post (or any of these) to be a CVS receipt.

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Almond Flour

Coconut Flour

Pumpkin Purée

Maple Syrup

Dark Chocolate Chips

…that’s it! I like to add a sprinkle of salt, or even a dash of cinnamon or pumpkin spice in these as well, but those are both totally optional. Those 5-ingredients are your base!

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These can be made in one bowl, and live in the freezer, which is a perfect home among your frozen spinach and blueberries. I love to spice up their life in there.

Enrobing these in chocolate gives them a more luxurious vibe, working well with the pumpkin and the light sweetness of the maple syrup. I fully support you exercising your chocolate rights here – a full on enrobing or a delicate drizzle are both okay in my book.

I hope you enjoy this recipe and tag me on instagram @dadaeats so I can see your creations!

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5-Ingredient Pumpkin Truffles

Author Samah Dada

Ingredients

• 2 cups Almond Flour
• 1/4 cup Organic Pumpkin Purée
• 2 tbsp Maple Syrup
• 1 tbsp Coconut Flour
• 1/2 cup Dark Chocolate Chips

Instructions

1. Prepare a baking sheet or plate with lined parchment paper. In a medium bowl, whisk together maple syrup and pumpkin purée until smooth.

2. Fold in almond flour and coconut flour, and stir to combine. You can add some cinnamon or pumpkin pie spice as extra spicy add-ins! The truffle dough should resemble a thick cookie dough that holds together well! Form the dough into truffles using 1 tablespoon amounts each. Place each truffle on your parchment-lined sheet or plate, and transfer them to the freezer to firm up while you melt the chocolate.

3. In a small bowl, melt dark chocolate chips with a couple teaspoons of coconut oil. Melt in the microwave in 10-15 second increments, stirring in between, until the chocolate is melted and glossy.

4. Remove the truffles from the freezer, and submerge each in the melted chocolate (or, alternatively do a nice drizzle – whatever you prefer!) Once you’ve coated each truffle in the melted chocolate, option to sprinkle with a bit of flaky sea salt. Place back into the freezer for 20-30 minutes, until the chocolate has hardened. Remove from freezer and enjoy. Best stored in freezer – thaw for a few minutes before enjoying.