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Healthy Pumpkin Truffles Recipe

Healthy pumpkin truffles are made with pumpkin, oats, and almond butter, then dipped in dark chocolate for a soft, chewy center and firm coating. Toasting the oats adds a fragrant note, and the no-bake truffle centers are easy to prepare ahead.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling, freezing, and setting 1 hour 10 minutes
Total Time 1 hour 42 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 2 cups oats old-fashioned rolled
  • 0.5 cup pumpkin puree
  • 0.33 cup almond butter well stirred
  • 0.25 cup maple syrup pure
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.125 tsp salt fine
For the coating
  • 6 oz dark chocolate chopped
  • 1 tsp coconut oil

Equipment

  • 1 rimmed baking sheet
  • 1 food processor
  • 1 heatproof bowl
  • 1 microwave

Method
 

Toast and make the truffles
  1. Heat the oven to 350°F.
  2. Spread the oats on a rimmed baking sheet and bake for 10–12 minutes, stirring once halfway through, until fragrant and an instant-read thermometer inserted into the oats reads at least 165°F.
  3. Cool the oats completely.
  4. Grind the oats in a food processor into a fine flour.
  5. Add the pumpkin puree, almond butter, maple syrup, pumpkin pie spice, vanilla, and salt to the food processor and pulse until a cohesive dough forms.
  6. Cover and chill for 30 minutes.
  7. Roll the dough into 18 balls, about 1 1/4 inches each, and place them on a parchment-lined baking sheet.
  8. Freeze for 15 minutes.
Coat the truffles
  1. Microwave the chocolate and coconut oil in a heatproof bowl in 20-second intervals, stirring between intervals, until smooth.
  2. Dip each chilled ball in the melted chocolate and return it to the baking sheet.
  3. Refrigerate for 20–30 minutes, until the coating is firm.

Notes

For evenly sized truffles, roll each ball to about 1 1/4 inches and keep the centers chilled before dipping. Store refrigerated for up to 5 days; freeze for up to 2 months. For a nut-free option, use sunflower seed butter instead of almond butter.