You guys are going to love these Pumpkin Spice Latte Truffles. Your favorite fall drink transformed into a healthy chocolate treat! Made with plant protein blend for a superfood boost, and a tested paleo option. Under 100 calories per truffle, vegan and gluten-free!
Yeah, we’re totally turning into a #basic you know what with these pumpkin spice latte truffles. But guess what? Long hurr don’t curr! You NEED these in your life.
I actually just received a promotional piece of mail that said: “Pumpkin Spice Latte? Don’t be BASIC.” Drew saw this as we were eating dinner and it prompted a ridiculous conversation.
D: “What does that EVEN MEAN?”
Me: I honestly don’t know. We’re too old for this.
D: Are you basic?
Me: Probably… yes.
D: Am I basic?
Me: I don’t know… can guys be basic?
Anyways, the point is it’s fall and PSL season which apparently makes us basic but we don’t care. And I just made some healthy truffles for you to share with all of your basic friends.
I actually made these guys almost a month ago now and kind of forgot what they were like… soooo I went ahead and whipped up another batch real quick because
1. they’re really easy
2. I was out of my chocolate treat stash. You know the one that you get into after dinner… or maybe sometimes you have a little chocolate with breakfast. It’s cool, we don’t judge around here. Chocolate is an anytime food.
But constantly creating homemade chocolate treats gets dangerous, guys… because you HAVE to lick the melty chocolate spoon at least a couple times. It’s considered wasteful if you don’t… And then upon waiting for the chocolate to set you OBVIOUSLY have to taste test one… err, maybe two. I swear I need an assistant just to share the taste-testing duties around here. Drew doesn’t really count because he typically isn’t around when I am in the middle of testing. OR he still expects my healthier blog treats I feed him to be loaded with butter and sugar. Sorry, love. That’s not how we roll around here.
Sometimes you either a) trust your gut and go against your husband’s (often wrong) opinions of your healthy treats or b) ask a blogging friend if she wants the recipe early to taste test 😀 Thankfully Jess obliged to trying the recipe. She snapped me a video of her mid-bite, “OMG Ash these are so good.”
Here’s what you need
pumpkin puree (canned pumpkin)
favorite nut or seed butter
pure maple syrup
plant-based protein powder (I used Vega Essentials)
These Pumpkin Spice Latte Truffles are really really easy! All you must do is combine all of your ingredients (minus the chocolate chips and coconut oil) in a bowl and form balls. Pops those in the freezer on a baking tray for about 10 minutes.
Melt the chocolate and coconut oil together, then dip the balls into the chocolate and transfer back on the tray to set. Once you’ve finished covering all of the pumpkin balls in chocolate put the tray back in the freezer for another 10 minutes.
Then the PSL Truffles are ready for your consumption!
a few notes
–I used Vega Essentials protein powder, but most plant-based protein powders *should* work. I’d recommend using a plant blend for the best results. Subbing with an alternative like all hemp, brown rice, or pea protein may yield a slightly different texture, or you may just need to adjust a couple other liquid ratios.
–If you still want to make these pumpkin spice latte truffles but don’t have any espresso powder on hand, it’s not going to make or break the recipe. I mean, the espresso powder is kind of what makes them a “latte”, if you will… but if you’re looking to cut corners or don’t think you’d use the espresso powder much otherwise, it’s all good 🙂
–I also tested these truffles with no protein powder in case anyone prefers that. All you need is a total 7 tablespoons of coconut flour in place of the plant protein. That means the coconut flour version is grain-free/paleo-friendly!
- 1/3 cup pumpkin puree
- 3 TBS maple syrup
- 1/4 cup natural nut/seed butter (I used homemade)
- 1 scoop (34g) plant protein powder* (see notes for options)
- 2 1/2 TBS coconut flour**
- 2 tsp pumpkin pie spice
- 3/4 tsp espresso powder (optional)
- 5oz dairy-free chocolate*** + 1 TBS coconut oil, melted
- Line a baking sheet with parchment paper or silicone mat, set aside.
- In a medium bowl mix together pumpkin puree, maple syrup and nut/seed butter.
- Add in protein powder. coconut flour, pumpkin pie spice and espresso powder and stir until dough comes together.
- Using a rounded tablespoon, roll mixture into balls between palms of your hands and place on baking sheet. Transfer sheet to freezer for 10 minutes (This makes it easier to dip the balls into the chocolate.)
- While the balls are chilling, melt your chocolate (about ¾ cup chocolate chips) with coconut oil either in increments in microwave or on stove top on low heat.
- Dip balls into bowl of melted chocolate until fully covered (I used a spoon) and transfer back to lined baking sheet. Once all of the balls are fully coated, transfer sheet back to freezer for about 10 minutes to allow chocolate coating to set.
**If you'd like to avoid protein powder and want a grain-free/paleo option, you can use a total 7 tablespoons of coconut flour. If your mixture seems dry, start by adding 1 tablespoon of milk at a time. Coconut flour is can be pretty finicky, so be patient!
***If not using dairy-free/vegan chocolate, you do not need to add coconut oil to chocolate if you don't want.
--nutrition approximate, based on plant protein ingredients.
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen
These would actually make a great little party treat, don’t you think?
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