Vegan Coconut Flour Pumpkin Truffles (Pumpkin Spice, Chocolate-Dipped, Gluten-Free)
Spiced, creamy pumpkin truffles made with coconut flour and maple syrup, then dipped in a rich dark chocolate shell for the perfect crackly bite—vegan and gluten-free.
Equipment
- food processor
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork
Ingredients
Pumpkin Filling
- 1/2 cup pumpkin purée
- 1/2 cup coconut butter not coconut oil — different texture!
- 2 tablespoons maple syrup
- 1/4 cup coconut flour
- 1 teaspoon pumpkin pie spice
Chocolate Coating
- 1 cup vegan dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- In a food processor, combine all the filling ingredients: pumpkin purée, coconut butter, maple syrup, coconut flour, and pumpkin pie spice. Pulse until smooth. The texture should be thick enough to roll—if it’s too soft, chill it for 10 minutes or add a bit more coconut flour.
- Line a baking sheet with parchment paper. Roll the dough into small balls (about 1 tablespoon each) and place them on the tray. Freeze for 15–20 minutes to firm up.
- Meanwhile, melt the vegan dark chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring in between, until fully smooth.
- Dip each chilled truffle into the melted chocolate, coating completely. Use a fork to lift each one out and let the excess drip off before placing it back on the tray.
- Return the tray to the freezer or fridge until the chocolate hardens.
- Store in an airtight container in the fridge or freezer. Let sit at room temperature for a few minutes before serving for the best texture.
Notes
Coconut butter is key for the texture. If yours is solid, warm it gently in a water bath or microwave in short bursts to soften.
If you like a crisp shell, dip twice—just chill in between dips.
Want to get fancy? Sprinkle the tops with a pinch of cinnamon or flaky sea salt before the chocolate sets.
These keep for up to 2 weeks in the fridge, but good luck making them last that long.