Pumpkin Truffles

Pumpkin Truffles

These healthy and delicious vegan chocolate pumpkin spice truffles are easy to make with just 7 simple ingredients.
Print Recipe
Keywordcoconut flour, pea protein, pumpkin
Servings10 Truffles


  • ½ 120g Cup Pumpkin Puree
  • 6 35g Tablespoons Coconut Flour
  • 1 15g Pea Protein Powder
  • 75g Cup real Maple Syrup
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • Teaspoon Ground Ginger
  • 1 150g Cup Chopped Dark Chocolate


  • Line a baking tray with waxed baking paper and set aside.
  • Add everything except the chocolate to a bowl and mix well until it forms a mouldable dough.
  • Let the mixture sit for a few minutes to allow the coconut flour to absorb the moisture.
  • Divide the dough into 10 pieces and then roll each piece into a ball and place on the prepared tray.
  • Place in the fridge for 15 minutes to firm up a little.
  • Melt the chocolate chips or chopped dark chocolate over a double boiler on the stove until completely smooth.
  • Use a fork to dip each ball into the melted chocolate until fully coated and then place back on the parchment paper. If desired, sprinkle with a little coarse sea salt (if adding extra chocolate drizzle after, wait and sprinkle with sea salt then).
  • Allow to set in the fridge for at least 20-30 minutes until the chocolate is hardened.
  • Optional: For a pretty effect, drizzle the balls with additional melted chocolate and a sprinkle with coarse sea salt and set in the fridge for another 15 minutes.
  • Place the truffles in an airtight container and store in the fridge for up to 1 week or freezer for up to 3 months.


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.