Your favorite fall drink transformed into a healthy chocolate treat = Pumpkin Spice Latte Truffles! Made with plant protein blend for a superfood boost, and a tested paleo option. Under 100 calories per truffle, vegan and gluten-free!
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Recipe originally published 2016. Updated with some new photos and more instructions.
Your favorite fall drink just got even better by turning into chocolate covered pumpkin pie truffles!
Yes, we are taking the good ole pumpkin spice latte and turning it into a soft truffle-like center and coating it with melted chocolate.
No baking involved.
Dessert ready in 20 minutes.
Let’s do this!
How to Make Pumpkin Truffles
This pumpkin truffle recipe is another one of my easy dessert recipes – anyone can make this!
Here’s What You Need
- canned pumpkin puree (not pumpkin pie filling) – I’d recommend canned pumpkin if you can find it. If using homemade pumpkin puree, you may need to add more dry ingredients.
- favorite nut or seed butter – I used cashew here but almond works. If looking to make nut-free, sunbutter will work. Tahini will also work as long as you don’t mind the flavor of tahini coming through.
- pure maple syrup – our liquid sweetener
- plant-based protein powder (I used Vega Essentials) OR coconut flour – if you have vegan protein on hand, you can use that. If you’re looking for a paleo friendly option, use just coconut flour. More notes on that below.
- pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
- espresso powder – if you’re not a fan of coffee flavored things or you just don’t have instant espresso or coffee on hand, you can simply omit.
- dairy-free chocolate & coconut oil – melted together for a smooth chocolate coating.
No-Bake Dessert in 20 Minutes
These Pumpkin Spice Latte Truffles are must on your (no) bake list! They’re healthy, easy and delicious.
Essentially it’s three simple steps:
1 – Combine Ingredients
Add all of your ingredients in a bowl. The mixture should be soft and fairly moist.
2 – Shape into Truffle Balls
I like to use my small cookie scoop, but a rounded tablespoon is fine too.
Pops those in the freezer on a lined baking sheet for about 10 minutes.
3 – Dip into Chocolate
Melt the dark chocolate and coconut oil together, then dip the chilled pumpkin truffles into the chocolate and place onto your lined baking sheet.
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!
Recipe Notes
Protein Powder – I used Vega Essentials protein powder so I’d recommend using a blend for similar results. Plant protein blends absorb liquid differently. Basically you’re going for a soft dough-like texture.
Espresso / Coffee – If you still want to make these pumpkin spice latte truffles but don’t have any espresso powder or instant coffee 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, you can omit.
Paleo Friendly Option – 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.
Storage
To store these pumpkin spice truffles, keep in an airtight container in the fridge and enjoy within one week.
If storing in freezer, make sure to let the chocolate truffles come to room temperature before biting into.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
Pumpkin Spice Latte Truffles
Ingredients
Pumpkin Truffles
- 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
chocolate coating
- 5 oz dairy-free chocolate
- 1/2 TBS coconut oil, melted
Instructions
- 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 or small cookie scoop, 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 3/4 cup chocolate chips) with coconut oil either in 20 second increments on 50% power in microwave, or continuously stirring 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.
- Enjoy!
Recipe Notes:
Nutrition Information
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