Vegan Pumpkin Pie Truffles

4.93 from 27 votes

Vegan Pumpkin Pie Truffles

Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar. These fudgy bites are perfect for fall. Vegan Glutenfree Soyfree Recipe

Prep Time5

Cook Time10

Resting time10

Total Time15

Course: Dessert

Cuisine: American, Gluten-free, Vegan

Keyword: no bake pumpkin donuts, pumpkin cake balls, pumpkin donut holes, pumpkin spice truffles

Servings: balls

Author: Vegan Richa

Ingredients

1 cup pumpkin puree (pure pumpkin not pie mix)
1/4 cup maple syrup
1/2 tsp vanilla extract
1/4 tsp salt
1 tsp pumpkin pie spice (or use a mix of cinnamon, ginger, nutmeg)
1/2 cup + 2-3 tbsp almond flour
3 tbsp coconut flour
2 tbsp coconut sugar
1/2 tsp cinnamon

US Customary - Metric

Instructions

Add pumpkin puree and maple syrup to a pan. Mix in the salt and pumpkin pie spice. Cook over medium heat for 6 to 8 mins to thicken slightly. Add in the vanilla extract if using. (You can also add in 1-2 tbsp rum or liquor of choice with maple syrup.)
Cool slightly then add in the almond and coconut flour. Mix well. Then let chill to absorb for 10 minutes, then mix again. If the dough is sticky, add 2 tablespoons or more almond flour. Press the mixture between your fingers to check.
Using your hands, form the dough into smooth balls.
In a bowl, mix the coconut sugar and cinnamon. Roll the balls in cinnamon and sugar mixture . Store refrigerated for up to 3 days and frozen for up to a month.

Video

Notes

Nut-free: I havent tried these without almond flour. They should work with a mix of a 1/4 cup other nut flour/sunflower seed flour, 1/4 cup oat flour and more coconut flour as needed.

Nutrition is for 1 ball

Nutrition

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