If you have any leftover canned pumpkin or want to get some more at the store, make these little truffles! They’re delicious – like bite-sized pieces of pumpkin pie goodness with a hint of vanilla and white chocolate. They’re also really quick and easy to make! And all you need are a handful of basic ingredients you likely already have in your cupboard.
Below the recipe as always, you’ll find a bunch of notes so you can tweak it in case you don’t have the time to get any new ingredients. Or in case you simply want to have a bit of extra fun!
1/3 cup pumpkin puree (See note 1 if you hate pumpkin)
2 tbsp cashew butter (or almond butter)
Stevia drops to taste (See note 2 for subs)
1 tbsp veggie protein (vanilla Pea Protein 80 would be great here, as would vanilla Vegan Wondershake or Vegan Protein)
1 tbsp coconut sugar
1-2 tsp cinnamon
1 tsp pumpkin spice (store-bought OR homemade)
3-4 tbsp ground almonds
1/2 bar sugar-free white chocolate
1. In a bowl, combine all ingredients together until you get a smooth doughy paste you can roll into little truffles – or ‘balls’. If you want to do this in a food processor, go for it too.
2. Divide the batter into little balls.
3. Note: If you want to make a dip, stop right here and serve it with graham crackers or pieces of chocolate! If you want to continue for the truffles though, keep reading:
4. Note: If you want your batter to be thicker, use more almonds!
5. Set your truffles in the fridge so they set a bit and move on to melt your chocolate in a bain marie (a glass bowl on top of a pot of boiling water). If you don’t have any white-chocolate, go ahead and use dark chocolate. Anything goes!
1. If for some reason you hate pumpkin, go ahead and used baked sweet potato instead! It’s a 1:1 sub for pumpkin so go ahead and puree it and measure the 1/3 cup.
2. If you don’t have (or dig) stevia drops, use any other sweetener you prefer. Free free to use agave syrup if you don’t mind upping the sugar-content of your truffles – or just add more coconut sugar?