Healthy Pumpkin Truffles
These healthy pumpkin truffles taste like little bites of pumpkin pie wrapped in rich dark chocolate. Made with cozy pumpkin spice, sweetened naturally with stevia, and finished with a sprinkle of flaky sea salt, they’re a wholesome fall treat that looks straight out of a chocolate shop!
Servings: 24 truffles
Calories: 65kcal
Cost: 6
Equipment
- baking tray
- parchment or wax paper
- mixing bowl
- microwave-safe bowl for melting chocolate
- forks for dipping truffles
- refrigerator or freezer for chilling truffles
Ingredients
- 1/2 cup pumpkin purée (not pumpkin pie mix)
- 1 1/4 teaspoons pumpkin spice (or homemade blend)
- 1/8 teaspoon salt
- 3/4 teaspoon liquid stevia (or adjusted to taste)
- 3/4 cup oat flour (gluten-free if needed)
- 1/4 cup dark chocolate, roughly chopped
- flaky sea salt, for finishing (optional but recommended)
Instructions
- Line a baking tray with wax paper or parchment paper.
- In a medium bowl, stir together the pumpkin purée, pumpkin spice, salt, and liquid stevia. Add oat flour and stir until just combined into a soft dough.
- Using clean hands, roll small portions of the mixture into bite-sized balls and place them on the prepared tray. If sticky, lightly oil your palms.
- Melt the dark chocolate in a microwave-safe bowl: heat 30 seconds on high, stir, then continue in 10-second intervals, stirring each time until fully melted and smooth.
- Dip each pumpkin ball into the melted chocolate using two forks. Let excess chocolate drip off, then place back on the tray. Sprinkle flaky sea salt on top if using.
- Chill coated truffles in the freezer for 5–10 minutes or refrigerator for 15–20 minutes, until chocolate hardens. Store in the fridge until ready to serve.
Notes
Measuring Tip: Always measure oat flour correctly or use a kitchen scale to prevent dry or crumbly filling. Sweetener Options: You can substitute liquid stevia with ¼ cup coconut, brown, or powdered sugar—add a bit more oat flour if needed. Storage: Keep truffles in the refrigerator for up to 5 days; they can also be frozen for longer storage. Homemade Pumpkin Spice: Combine ¾ tsp cinnamon, ⅛ tsp each of allspice, ginger, nutmeg, and cloves. Vegan & Gluten-Free Friendly!