Vegan Pumpkin Truffles
Serves: 20
  • ½ cup coconut butter (sometimes called coconut manna)
  • ½ cup cooked pumpkin puree (BPA free canned is fine. Ooo I bet these would be awesome with kabocha!)
  • 1 teaspoon pumpkin pie spice
  • ¼ cup coconut oil
  • ½ cup maple syrup- divided into two
  • ½ cup raw, unsweetened cacao powder (add more to make a thicker chocolate for a thicker shell)
  • pinch of sea salt
  1. Blend the coconut butter, pumpkin puree, pumpkin pie spice, and ¼ cup maple syrup until smooth. Taste for sweetness.
  2. Roll into 1 inch balls (you may want to refrigerate it first so it firms up).
  3. Freeze your balls (heh) for 1 hour.
  4. Melt the coconut oil in a microwave safe bowl (or in a pan on low heat), stir in remaining ¼ cup maple syrup, cacao, and a pinch of sea salt. Melt and stir until silky smooth (taste for cacao and sweetness, adjust as necessary).
  5. Coat your pumpkin balls in the chocolate mixture and freeze again (for an hour or so).
  6. Pumpkin Truffles | SoulBeet
  7. Allow to thaw slightly before eating.
I keep mine in the freezer and pull them out (and put them in the fridge) for an hour and a half before I want to eat them. This lets them soften a bit, otherwise they are rock hard!
You could also just keep them in the fridge; they get nice and soft on the inside but the shell stays hard.
Recipe by SOULBEET at