Pumpkin Cheesecake Truffles (vegan + gluten free)

You better clear up the next 30 minutes of your schedule because you'll want to make these pumpkin cheesecake truffles literally right now...

  • No bake

  • Vegan

  • Gluten free

  • Dairy free

  • Refined sugar free

  • Filled with natural protein

  • Fiber filled

Prep Time: 15 minutes

Total Time: 35 minutes

Makes: 32 truffles



  • 1 can chickpeas, drained & rinsed

  • 1 cup canned pumpkin

  • 1/3 cup liquid sweetener (maple syrup, agave or honey work)

  • 1/2 cup coconut flour

  • 1 tablespoon pumpkin pie spice

  • 2 teaspoon cinnamon

  • 1/2 teaspoon sea salt (optional but recommended)

Chocolate Coating

  • 1/2 cup chocolate chips

  • 1 tablespoon coconut oil


  1. Add all of the truffle ingredients into a food processor or blender. Blend for about 60 seconds until a smooth consistency is attained.

  2. Roll the batter into 1 tablespoon size balls, makes about 32 truffles.

  3. Set the truffles in the fridge or freezer while you prepare the coating.

  4. Melt the chocolate and coconut oil in a microwave safe bowl in about 15 second increments until a smooth consistency is attained. Stir every 15 seconds with a spoon.

  5. Roll the balls into the melted chocolate & set on a parchment paper lined baking sheet.

  6. Set in the fridge for about 15 minutes to harden, then enjoy!

  7. Keep these stored in the fridge for up to 5 days!

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