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