Fall Into Pumpkin Bliss With These Pumpkin Pie Coconut Truffles (Gluten-Free, Vegan Recipe)

Alexander Berger
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Pumpkin pie. It’s that time of year again! With fall comes all the things we love – pumpkin carving, pumpkin patches pumpkin pies – all the pumpkin we can get!
 
Fall also means big family meals, and with all these fun gatherings, what better way to share your love than with delicious and nutritious food made with your own two hands?!
 
With so many people making a conscious effort to eat healthy, grandma’s pumpkin pie recipe just doesn’t cut it anymore.
 

Toasted Coconut and Pumpkin Pie Spice Truffle Recipe

Say buh bye to that old unhealthy pumpkin pie and try these Toasted Coconut and Pumpkin Pie Spice truffles for your next fall get-together. They’re sure to please everyone at your table.
 

Pumpkin Pie Truffle Ingredients:

coconut-pumpkin-ingredients

  • 1 ½ c. + ⅓ c. (keep separate) unsweetened, shredded organic coconut
  • 16 organic medjool dates, pitted and soaked in hot water for 5 minutes
  • ¼ tsp. sea salt
  • ¼ tsp. organic vanilla
  • ⅛ tsp. cinnamon oil
  • 2 tbsp. organic sweet potato puree
  • 2 tbsp. organic brown rice syrup
  • 2 tsp. pumpkin pie spice

Note: Keep the ⅓ cup shredded coconut separate for rolling truffles in in a medium mixing bowl
 
You will also need:

 

 

Pumpkin Pie Truffle Directions:

  1. Preheat an oven to 450. Take the first three ingredients and blend in a food processor on high for 20-25 seconds. Be sure to count the seconds out – this is key for the proper level of stickiness for later in the recipe
  2. Mix the remaining ingredients (except for the extra shredded coconut) and blend for another 20 seconds until the mixture comes together (this should happen really fast)
  3. Using a rubber spatula, transfer mix to a glass bowl. Start to make small truffles by rolling a spoonful of mix in your palms to form a small truffle ball. Place each truffle in the bowl of extra shredded coconut (see the photo below)
  4.  
    coconut-pumpkin-roll-1

  5. Roll the truffles around until they are evenly coated (do this one at a time to prevent them from sticking together or getting misshapen)
  6.  
    coconut-pumpkin-roll

  7. Place the rolled truffles into a glass baking dish. This recipe yields between 40-50 truffles and will easily fill an 8×8 baking dish. Once all truffles are shaped and rolled, bake at 450 degrees for 5 minutes, then move to a middle shelf and broil for 45-60 seconds until golden brown on top (this time may vary depending on your oven). Either way, do not walk away at this point.

 
coconut-pumpkin-final
 
Voila! You just created a delicious and nutritious fall treat! Warning: these pumpkin pie truffles are addictive and will go fast! Enjoy, and happy fall!

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Alexander Berger

Alexander has been teaching yoga for almost 3 years and is a RYT 500. He is also a certified Nutritional Educator and natural chef, with a passion for permaculture. Alex is currently studying South Asian Religions & Languages at CU, as well as Jyotish and Ayurveda in his spare time.

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