These pumpkin cheesecake truffles are amazing! They are packed with so much flavor, and are so decadent, that you will forget that they are actually vegan. Not only that, but they are the perfect little dessert, all wrapped up in a little ball.

This Pumpkin Cheesecake Truffles Recipe is:

  • your secret weapon when it comes to sweet treats in the kitchen
  • totally an acceptable dinner, if you believe in eating your dessert before dinner
  • a cheat for those who don’t like to cheat
  • a great reward for your plant-based family

Pumpkin Cheesecake Truffles

Cory Warren
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Servings 4 servings

Ingredients
  

  • 2 cups raw cashews
  • ½ cup pure pumpkin
  • ½ cup coconut flour
  • 2 tbsp maple syrup
  • 2 tsp pumpkin spice
  • 1 ½ cups vegan chocolate chips

Instructions
 

  • Cover the cashews in cold water to soak overnight or in very hot water to soak for 15 minutes.
  • Strain the cashews to discard the water, place the softened cashews into a blender or food processor and process until smooth. Then add the pumpkin, coconut flour, maple syrup and pumpkin spice and process until well combined, stopping as needed to scrape down sides of bowl.
  • Take a tablespoon of mixture and roll it into a ball in your hands. Repeat with rest of mixture to make about one dozen balls. Place the balls on a baking sheet lined with parchment paper and place in freezer.
  • Meanwhile, set a small pot of water to boil, add the chocolate chips into a smaller pot and place the pot over the steam from the boiling pot. Use a spoon to stir the chocolate chips around until they are completely melted and smooth.
  • Remove the sheet from the freezer and place a ball into the chocolate, turning it over a few times until evenly coated. Lift the chocolate coated ball up using a fork and gently tap the handle of the fork on the inside edge of the pot to remove excess chocolate. Place the chocolate coated ball back onto the sheet. Repeat to coat the rest of the balls.
  • Loosely place another sheet of parchment on top of the coated balls to minimize moisture from getting into the chocolate and causing white spots to form. Place the sheet into the freezer and freeze until the chocolate is set. Remove from freezer and store in an air tight container in fridge for up to 2 weeks or in freezer for longer storage.
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