Go Back

Healthy Pumpkin Truffles

Wholesome no-bake pumpkin truffles made with oat flour, almond butter, and dark chocolate. A perfect fall treat that’s both indulgent and nutritious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 40 minutes
Servings: 16 truffles
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1.5 cups oat flour or finely ground oats
  • 0.5 cup almond butter or peanut butter
  • 0.25 cup maple syrup or honey
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 1 pinch sea salt
Coating
  • 1 cup dark chocolate chips
  • 1 tsp coconut oil optional
  • crushed pecans or cocoa powder for garnish, optional

Equipment

  • Mixing bowl
  • Spatula
  • Baking tray
  • Microwave-safe bowl

Method
 

  1. Mix pumpkin purée, almond butter, maple syrup, vanilla, pumpkin spice, and salt until smooth.
  2. Fold in oat flour until dough forms. Adjust with more flour if too sticky.
  3. Roll dough into 1-inch balls and place on parchment-lined tray.
  4. Chill in refrigerator for 20–30 minutes.
  5. Melt chocolate chips with coconut oil until smooth.
  6. Dip truffles in melted chocolate, letting excess drip off.
  7. Optionally garnish with pecans, coconut, or cocoa powder.
  8. Refrigerate until chocolate sets, then serve.

Notes

These truffles can be stored in the fridge for 1 week or frozen for 2 months.