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17 November, 2016

Vegan Coconut Pumpkin Truffles

Comments : 2 Posted in : Dairy-free, Gluten-free, Paleo, Raw, Recipes, Vegan on by : Ellie Tags: , , , , , , , , ,

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Here’s a delicious and easy-to-make vegan pumpkin truffle recipe. You can use canned pumpkin puree to make the truffles, but I used home cooked pumpkin.

For this recipe, you’ll also need a food processor or a blender.

I’m not a big fan of pumpkins, that’s why I enriched the taste and the flavor of my truffles with some shredded coconut and 2 tablespoons of coconut cream. If you don’t have coconut cream, you can use 1 tablespoon of coconut oil instead.

 

Pumpkin truffle recipe

 

You can leave the truffles plain or cover them with chocolate or sugar glaze.

 

Vegan Coconut Pumpkin Truffles With Sugar Glaze

 

Ingredients

  • 1/3 cup of nuts of your choice
  • 1/3 cup of shredded coconut
  • 3 tablespoons of pumpkin puree
  • 2 tablespoons of coconut cream or 1 tablespoon of coconut oil
  • 10 dates
  • Some water to soak the dates
  • Spices: cinnamon, nutmeg, ginger, clove
  • Orange zest – optional
  • Dry berries or raisins – optional
  • Chocolate chips or cacao nibs – optional

 

For the glaze:
  • 2 tablespoons of coconut oil
  • 3-4 tablespoons of powdered sugar

 

Instructions

Soak your dates for 30-40 minutes in drinking water or for about 10 minutes in warm water to speed up the process.

dates in water

 

Put the nuts in the food processor and grind them.

Ground nuts

 

Take the dates out of the water, but keep the water too. Put them in the food processor and add all other ingredients except for the dry fruit and the chocolate chips (or cacao nibs). Grind everything again.

Pumpkin truffle ingredients

 

If the mixture is too dry, add a little bit of the date water and grind again. The mixture should stay together when you press it.

Pumpkin truffle mixture

 

Add the dry fruit and the chopped chocolate or some cacao nibs, and mix by hand.

Adding chocolate and dried fruit to the truffle mixture

Pumpkin truffle mixture

 

Cover the mixture and put it in the fridge for about 20-30 minutes until it hardens up a bit.

 

Make truffles out of the mixture and keep them in the fridge for a few hours.

Pumpkin truffles

Pumpkin truffles for Thanksgiving

Vegan Coconut Pumpkin Truffles

 

For the glaze:

Melt the coconut oil and add the powdered sugar. Mix everything well. Wait for a few minutes for the mixture to cool down and get a bit thicker.

Melted coconut oil

Coconut oil and powdered sugar

Sugar glaze

 

Roll the balls into the mixture and put them on parchment paper. You can put them in the freezer for 10-15 minutes or keep them in the fridge for a few hours.

 

Sugar coated truffles

Vegan Coconut Pumpkin Truffles For Thanksgiving

 

Enjoy!

 

Vegan Coconut Pumpkin Truffles

Vegan Coconut Pumpkin Truffles

Ingredients

1/3 cup of nuts of your choice

1/3 cup of shredded coconut

3 tablespoons of pumpkin puree

2 tablespoons of coconut cream or 1 tablespoon of coconut oil

10 dates

Some water to soak the dates

Spices: cinnamon, nutmeg, ginger, clove

Orange zest – optional

Dry berries or raisins – optional

Chocolate chips or cacao nibs – optional

For the glaze:

2 tablespoons of coconut oil

3-4 tablespoons of powdered sugar

Instructions

Soak your dates for 30-40 minutes in drinking water or for about 10 minutes in warm water to speed up the process.

Put the nuts in the food processor and grind them.

Take the dates out of the water, but keep the water too. Put them in the food processor and add all other ingredients except for the dry fruit and the chocolate chips (or cacao nibs). Grind everything again.

If the mixture is too dry, add a little bit of the date water and grind again. The mixture should stay together when you press it.

Add the dry fruit and the chopped chocolate or some cacao nibs, and mix by hand.

Cover the mixture and put it in the fridge for about 20-30 minutes until it hardens up a bit.

Make truffles out of the mixture and keep them in the fridge for a few hours.

For the glaze:

Melt the coconut oil and add the powdered sugar. Mix everything well. Wait for a few minutes for the mixture to cool down and get a bit thicker.

Roll the balls into the mixture and put them on parchment paper. You can put them in the freezer for 10-15 minutes or keep them in the fridge for a few hours.

Enjoy!

http://www.myhealthydessert.com/recipes/vegan/vegan-coconut-pumpkin-truffles/

 

If you like the recipe, share it with your friends and don’t forget to follow me on my social media pages to know when a new recipe is up. 🙂

 

2s COMMENTS

2 thoughts on : Vegan Coconut Pumpkin Truffles

  • Mila Maximets
    November 28, 2016 at 4:13 am

    Sounds delicious, healthy and easy to make. I always make my own desserts including chocolates. That is the only way to control what you put into your body. In my desserts I use lots of nutrients, seabuckthorn is one of my favourite.

    • November 29, 2016 at 3:42 am

      I agree! I’ve never tried anything with sea buckthorn though, it sounds amazing. I’ve only taken it as a supplement.

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