Vegan Pumpkin Truffles (not only for Halloween)
Vegan Pumpkin Truffles are not only for Halloween! These delicious sweet treats are perfect anytime. You can use fresh pumpkin and puree it yourself – ideal in Autumn when pumpkins are in the garden and in the shops. Alternatively you can simply buy a can of pumpkin puree and use that. Even easier!
Pumpkin is a vegetable that is often associated with savoury dishes but works very well in sweet dishes too as with the traditional American favourite Pumpkin Pie.
Vegan Pumpkin Truffles are a very healthy option for chocolate lovers. Mouth watering and more-ish they make the perfect sweet treat that will delight your taste buds!
| Prep Time | 1 hour |
| Servings |
truffles
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Ingredients
Pumpkin puree
- 1 tin pumpkin puree (approx. 400g)
- 12 tsp peanut butter (approx. 1 cup)
- 3 tbsp maple syrup
- 2 tbsp pumpkin spice mix
Pumpkin spice mix
- 1 tsp cinammon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Chocolate coating
- 4 tbsp raw cacao powder
- 5 tbsp coconut oil
- 4 tbsp coconut sugar
- 1 tbsp plant based milk (I like to use cashew milk)
Ingredients
Pumpkin puree
Pumpkin spice mix
Chocolate coating
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Instructions
- Prepare your pumpkin spice mix first or use a store bought version if you can get it. . I had all the ingredients in my cupboard so made my own. I don’t like to spend money, if I don’t need to
- Combine all the ingredients for the pumpkin cream in the food processor. Blend until smooth.
- Put the food processor bowl in the fridge to firm up a little. Leave for around 10 minutes.
- Remove from fridge and using a small ice-cream scoop, drop the mixture onto a baking tray covered with a baking sheet or grease-proof paper. Alternatively you can use an ordinary small spoon, but you may need to shape them a little bit with your fingers once placed on the baking sheet.
- Place the tray in the freezer to firm while you make the chocolate mixture.
- To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil. Place a glass bowl onto the saucepan so it sits above the water.
- Into the suspended bowl, first melt the coconut oil and then add sugar and raw cocoa, whisking all the time.
- Once you get a smooth consistency add your milk very slowly and stir all the time. I like to use cashew milk or thick soya milk from Bonsoi.
- Once the mixture starts thickening, take the bowl off of the pot and use a spoon to drizzle the chocolate over each truffle.
- Place the truffles back in the fridge to firm up the chocolate.
- Keep these truffles in the fridge. They can last a couple weeks, but I guarantee you, they won’t...
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