The filling of these truffles is sort of like a nutty pumpkin pie. It’s creamy with just the right amount of spices and maple sweetness. A coating of dark chocolate envelops the creamy filling while a sprinkling of smoked sea salt provides a sharp contrast to the sweetness. Honor the change in season with a couple of these and a mug of tea.
Dark Chocolate Pumpkin Truffles With Smoked Sea Salt [Vegan, Grain-Free]
To Make the Filling:
- 3/4 cup pumpkin purée
- 6 tablespoons almond butter
- 2 tablespoons maple syrup
- 3 tablespoons coconut flour
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla paste or vanilla extract
- pinch of fine grain sea salt
To Make the Chocolate Coating:
- 8 ounces vegan dark chocolate
- 1 tablespoon coconut oil
To Sprinkle on Top:
- 1/2 tablespoons flaky smoked sea salt (or regular sea salt)
- 1 tablespoons finely chopped pumpkin seeds
- Combine the pumpkin, almond butter, maple syrup, coconut flour, pumpkin pie spice, vanilla, and fine grain sea salt in a food processor or blender and mix until smooth and thick.
- Put this mixture into a bowl, cover it, then place it in the freezer to firm up for 20 to 30 minutes.
- Once the filling has firmed up a bit, remove it from the freezer.
- Line a baking sheet with parchment paper. Using a small cookie scoop or a 1 tablespoon measure, portion out balls of the filling mixture then place them on the parchment lined baking sheet.
- Once you have used all of the filling, place the baking sheet in the freezer until the balls of filling are completely firm (about 1 hour).
- When you are ready to finish the truffles, melt the chocolate and coconut oil together slowly over a double boiler.
- Remove the filling from the freezer and working quickly, dunk each ball into the chocolate making sure to coat all sides.
- Gently place the truffle back on the lined baking sheet and sprinkle the top with a bit of smoked sea salt and chopped pumpkin seeds. Repeat with the remaining truffles.
- Place the baking sheet of truffles back in the freezer for 10 minutes to set the chocolate shell.
The steps of this recipe take less than 30 minutes overall, but there is a fair bit of chilling time involved regarding the filling. If you do not have coconut flour on hand, you can use an equal amount of almond flour plus a tablespoon or so of coconut oil.