#pumpkintruffles

These Spooky Vegan Pumpkin Truffles are the perfect Halloween treat! They're cute, delicious, and completely vegan, making them suitable for all your party guests.

Ingredients: 1 cup pumpkin puree. 1/4 cup maple syrup. 2 cups rolled oats. 1/2 cup almond flour. 1 tsp pumpkin pie spice. 1/2 cup dairy-free chocolate chips. 2 tbsp coconut oil. Vegan candy eyes for decoration.

Instructions: In a large mixing bowl, combine pumpkin puree and maple syrup. Add rolled oats, almond flour, and pumpkin pie spice. Mix until well combined. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Freeze for 20 minutes. In a microwave-safe bowl, melt chocolate chips and coconut oil until smooth. Dip each pumpkin ball into the melted chocolate mixture, coating evenly. Place them back on the parchment paper. Before the chocolate sets, gently press vegan candy eyes onto each truffle to create spooky faces. Refrigerate the truffles for at least 30 minutes to allow the chocolate to set. Serve and enjoy your adorable vegan Halloween treats!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Pumpkin Pie Truffles capture the cozy flavors of pumpkin pie in a bite-sized treat. Creamy pumpkin filling, warm spices, and a white chocolate coating make these truffles perfect for autumn gatherings.

Ingredients: 1 cup pumpkin puree. 1 cups graham cracker crumbs. 1/2 cup powdered sugar. 1/2 teaspoon pumpkin pie spice. 1/2 cup cream cheese, softened. 1 cup white chocolate chips. 1 tablespoon vegetable oil. 1/2 cup finely chopped pecans optional. 1/4 cup cinnamon sugar for coating.

Instructions: In a large mixing bowl, combine the pumpkin puree, graham cracker crumbs, powdered sugar, pumpkin pie spice, and softened cream cheese. Mix until well combined. Roll the mixture into small truffle-sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for about 20-30 minutes to firm up. In a microwave-safe bowl, melt the white chocolate chips and vegetable oil in 20-second intervals, stirring after each interval, until smooth and melted. Dip each chilled truffle ball into the melted white chocolate, allowing excess chocolate to drip off. Place the coated truffles back on the parchment-lined baking sheet. If using chopped pecans, immediately sprinkle a pinch onto the top of each truffle after dipping in white chocolate. Sprinkle the cinnamon sugar over the truffles for a delightful coating. Place the truffles back in the freezer for another 10-15 minutes to set the chocolate. Once the chocolate is set, the pumpkin pie truffles are ready to be enjoyed! Store them in an airtight container in the refrigerator.

Prep Time: 30 minutes

Cook Time: 0 minutes