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 Jump to Recipe
Fudgy Bites, that taste like Pumpkin Pie in a fudge form! hell yes!
7 Ingredients, No Bake, No oil, No Refined Sugar! And ready in 15 mins. It cannot get easier and tastier than this! Pumpkin puree gets heated with maple syrup to thicken slightly, then mixed with almond and coconut flours, as much pumpkin pie spice as you like, then rolled in a mix of cinnamon and coconut sugar. Bliss. Make a double batch! You can also make your own pumpkin pie spice, or use store bought or use just cinnamon, or other spice blends like chai.
More fall desserts to try
- Pumpkin Donuts – so Moist
- Pumpkin ginger Snaps super popular
- 1 Bowl Pumpkin Bread
- Spiced Sweet Potato Doughnuts with Cinnamon sugar
- 1 bowl Banana Apple Bread
- Pumpkin Scones – no oil
- Pumpkin Cheesecake
I like to cook and thicken the pumpkin puree for a fudgier texture result. This also cooks out the somewhat raw flavor that sometimes can be present in canned pumpkin puree. It also cooks out the moisture which would otherwise make the balls icy when frozen for storage.
You can put everything into the processor or bowl without cooking and make these as well. For variation, use sweet potato puree or butternut puree. Coat them in chocolate instead of cinnamon, or some cardamom (yum).
Vegan Pumpkin Pie Truffles
- 1 cup (245 g) pumpkin puree (pure pumpkin not pie mix)
- 1/4 cup (80.5 g) maple syrup
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/4 tsp (0.25 tsp) salt
- 1 tsp pumpkin pie spice (or use a mix of cinnamon, ginger, nutmeg)
- 1/2 cup (58.58 g) + 2-3 tbsp almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/2 tsp (0.5 tsp) cinnamon
- 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.