Pumpkin Butter Truffles Recipe photo
Pumpkin Butter Truffles Recipe
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter*
  • 2-3 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1/4 cup vanilla protein powder (optional, add 1/4 cup more flour to replace)
  • 1/2 cup almond flour
  • 1 tablespoon lucuma powder (optional, adds maple flavor)
  • 3/4-1 teaspoon pumpkin spice
  • 1/4 teaspoon cinnamon
  • dash or two of salt (omit if using salted nut butter)


Combine the pumpkin, almond butter, syrup and oil in a bowl.

In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt

Add the wet to the dry and mix well. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls.

Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes.

While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer.

With a spoon or a toothpick, place each ball into the chocolate and coat. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes

Store in the refrigerator or freezer.

Quick notes:

*Any nut or seed butter would work here. Coconut Cream Concentrate would be an option as well.

Recipe submitted by Kate, Highlands Ranch, CO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Delicious and such a healthy alternative to a traditional peanut butter truffle! I didn't have vanilla protein, pumpkin spice, or lucuma powder on hand and the results were still tasty. I make a second batch with some modifications: sun butter, honey instead of maple syrup, and added dried coconut flakes. Delicious as well. These were super easy to make and the only hard part was waiting for the batter to freeze!
# Posted By Jessica | 11/26/12 11:50 AM
This was really good! Used CCC instead of almond butter, and more almond flour for the protein powder. Didn't bother making truffles. We're just eating the filling straight with blueberries and chocolate chips!
# Posted By Stephanie | 11/27/12 8:18 PM

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