Paleo Dark Chocolate Pumpkin Pie Truffles are an incredibly easy, no-bake fall treat! These truffles have the perfect amount of pumpkin spice flavor and are dipped in luscious dark chocolate, then topped with toasted hazelnuts. Completely irresistible!
| Paleo + vegan + gluten free + dairy free |
This post is sponsored by Chocolove. Thank you so much for supporting the brands I know and love!
GUYS! Are you loving this fall stuff or WHAT?!
We are on a ROLL here with all the pumpkin-y things! Okay, and all the fall fruit flavored things, too. I mean, have you even seen this Pear Hazelnut Crisp yet?!
FIRST OF ALL: there’s pumpkin!
And spice.
AND DARK CHOCOLATE!
I’m really trying hard to contain my excitement, but it’s kind of impossible.
Please tell me you aren’t sick of pumpkin by now. I know it’s November (guys, it’s already November…) but I’m still rolling along with pumpkin everything.
If you’re a pumpkin-hater, don’t worry. This about does it for my fall pumpkin obsession. Because in the coming weeks, we’re totally breaking into the Thanksgiving and Christmas recipes!! My favorite time of year!!
Good. Food. Is. Coming!
I mean, comforting hearty soups, Thanksgiving side dishes (those are the hardest, right?), CAKE!, shepherd’s pies, and Christmas baking!
You aren’t going to want to miss this!!
BUT. Let me freaking tell you about these Paleo Dark Chocolate Pumpkin Pie Truffles first!!
Let’s start with just how easy these are. ____ ingredients, all thrown into a mixing bowl and stirred up.
Then, rolled into little adorable pumpkin dough balls and refrigerated for just a little bit.
THEN. Dipped in rich, velvety, smooth dark chocolate.
You guys know how big of a fan I am of Chocolove and I was SO excited to use their chocolate in this recipe! They were the star in these Paleo Almond Butter Chocolate Chunk Espresso Cookies, and of course I had to use them in a Paleo Skillet Brownie, and now they’re coating these super delicious, melt-in-your-mouth truffles!
Chocolove sells over 40 different flavors of chocolate, so pick your poison! I chose their Strong 70% dark chocolate to make these Paleo Dark Chocolate Pumpkin Pie Truffles because it’s one of my favorites, but you could totally get away with 65% rich dark chocolate or even a little higher at 77%! Either way, I recommend sticking with the dark stuff. It pairs incredibly well with pumpkin spice!
Chocolove also melts super well, making it the perfect dipping chocolate!
So these Paleo Dark Chocolate Pumpkin Pie Truffles are bathed in dark chocolate, topped with crushed toasted hazelnuts (alternative: graham crackers!!), and refrigerated until set. I hope you can wait that long to dig in!
These Paleo Dark Chocolate Pumpkin Pie Truffles are small and poppable. Like, you can’t stop at just one. Case in point: I made this recipe twice in the same day because I couldn’t decide which filling version I liked best. 60 truffles sat in the refrigerator on a Tuesday afternoon. By Friday evening, they were gone. I had a grand total of TWO of those, and Josh didn’t take any to share with his coworkers.
Yes. My husband ate 58 truffles in 3 days. He is a beast (with an incredibly high metabolism).
The inside of these truffles is super soft and creamy; you’d never guess they were healthier, made completely grain free and naturally sweetened with maple syrup!
Now.
I made these truffles TWO ways. And both ways are just as delicious!! The first recipe I made used dates as a sweetener, and while I loved, loved, loved them, they weren’t that nice, bright pumpkin-y orange. Soooo onto Recipe #2, which is the one you’ll see posted here! It was SO hard to choose which I loved better! But rest assured, these Paleo Dark Chocolate Pumpkin Pie Truffles are everything you’ve dreamed of in a fall truffle!
And the plate of them won’t last very long, so you might wanna make two batches!
Thanks so much to Chocolove for sponsoring this post! And thank YOU for reading and making these recipes!
Tag me on instagram @well_fedsoul if you make them!
Pin these Paleo Dark Chocolate Pumpkin Pie Truffles for later!
These truffles are decadent, soft, and incredibly easy! Plus healthier!
- 2 1/4 c. almond flour
- 1 c. pumpkin puree
- 6 Tbsp pure maple syrup
- 1/4 c. natural almond butter
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 5-6 oz. Chocolove 70% dark chocolate, broken into pieces
- 1 tsp coconut oil
- 1/4 c. toasted hazelnuts, chopped, for garnish (can also use graham cracker crumbs)
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In a large mixing bowl, stir together the almond flour, pumpkin puree, maple syrup, almond butter, cinnamon, pumpkin pie spice, and vanilla extract. The mixture should be quite thick and dough-like.
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Line two 9x13-inch pans with parchment paper.
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Roll the mixture into small balls, about 1 1/2 Tbsp of dough per truffle (you should have about 30-32 truffles). If the mixture begins to stick, rub your hands with just a little coconut oil as you work. Place the truffle dough onto one of the prepared baking trays; refrigerate 30 minutes or freeze 10 minutes.
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Meanwhile, place the chopped chocolate and coconut oil into a bowl. Melt in the microwave in 30-second increments, stirring between each, until completely melted and smooth.
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Remove truffles from the refrigerator. Using a fork, roll each truffle in the melted chocolate, then tap the fork on the side of the bowl to drain any excess chocolate. Using a second fork, slide the truffle onto the second prepared baking tray. Sprinkle chopped hazelnuts on top. Repeat this process with remaining truffles. You may not use all the chocolate.
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Refrigerate truffles again 1-2 hours or until firm. Store in the refrigerator up to 5 days.
Nutrition Information per 1 Truffle:
Calories: 95 Protein: 3g Carbs: 6g Fat: 7g
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Gorgeous! Can’t do almond flour or butter right now; any substitution ideas? Thanks!
Oh total bummer! You COULD potentially try cassava flour, but I haven’t actually attempted that! Coconut flour may also work (1/4 c. coconut flour typically equals about 1 c. almond flour), but again, haven’t tried! Let me know if you do and how they turn out!!
We followed the recipe and the dough was not thick at all. It was too sticky to form balls so we had to add probably an extra half to almost full cup of the flour to make them manageable. This toned down the flavour so i threw some coconut sugar in there. We shall see!
Oh how interesting! I’ve made them several times and am surprised you had to add so much coconut flour to them. It’s generally very absorbent!
We made them for Christmas and I put slivered almonds on top because I had no hazelnuts and it worked out great. These are lovely
Love that idea! I’m so glad they turned out!