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vegan, chocolate, gluten-free, fruit-sweetened, candy, no-bake, sweet · October 25, 2020

Pumpkin Cheesecake Truffles

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Yummy pumpkin cheesecake truffles with a rich dairy-free filling dipped in dark chocolate. Healthier halloween candy or easy bite-sized fall dessert!

Pumpkin Cheesecake Truffles
SPONSORED BY SUNBUTTER

Pumpkin cheesecake, but make it bite-sized. Dipped and drizzled in dark chocolate. With a dairy-free, date sweetened, ultra luscious filling. Deliciously designed for halloween sharing or halloween staying at home and treating yourself. Made with just 7 simple ingredients. So if you are a little lazy and a big fan of chocolate like me, I think that translates to: pumpkin cheesecake, but make it BETTER.

The closer it gets to Halloween the more I lean into no-bake candy-esque recipes. Pumpkin spice baking will last long into next month, but the moment for chocolate-coated candy is NOW. And since trick-or-treating might be out this year (because 2020 or because adulting), DIY healthier homemade candy is where its at.

Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Filling

I dare you not to eat minimum two spoonfuls of this stuff straight from the food processor. It is cream cheese tangy and super luscious and not too sweet and warmly spiced––very irresistible stuff let me tell you. Made with just 6 ingredients:

  • Pumpkin puree. Obviously necessary, and I am betting you have a can or two in the pantry already this far into October.
  • Vegan cream cheese. I realize this is not an ingredient I use in recipes often, but this felt like a delicious candy-making special occasion. If you prefer not to use it, greek yogurt or coconut cream would be the next best alternatives. And of course you can use regular cream cheese if not vegan.
  • SunButter. My favorite creamy seed butter, perfect for amping up the richness of this cheesecake filling. I used the natural variety because its my go-to and adds a little extra sweetness, but any of their delicious varieties will be perfect here.
  • Medjool dates. Instead of sweetening with sugar or maple syrup, we are using dates for a healthier fruit swap.

Blend all that until super creamy and not a hint of date chunk remains, then add…

  • Coconut flour. My favorite flour for no-bake things, and it also keeps this recipe grain-free.
  • Pumpkin spice. Or just cinnamon will work too.
  • And a pinch of salt if you use unsalted SunButter.
Pumpkin Cheesecake Truffles
Natural SunButter

Watch How To Make Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles

Tips For The Dark Chocolate Coating

I sometimes struggle with getting that perfect, smooth, thin dark chocolate coating without wasting too much chocolate or making a mess of the entire kitchen. But I’ve done it quite a few times, so here are my best tips…

  1. Use high quality dark chocolate and thin it out with a little bit of coconut oil when you melt it. Chocolate with a lot of additives will not melt as thin, so stick to short ingredient lists. Adding 1-2 teaspoons of coconut oil can help with the delicate snappy consistency too.
  2. Coat the bottoms first. Spoon a very small dollop of chocolate on a pan lined with wax paper and then press each truffle in until the chocolate just visible around the edges (see video). Freeze until the chocolate is firm, then you won’t have to worry about dipping the bottoms while you coat the rest.
  3. Use a cooling rack to let the excess chocolate drip off instead of pooling around the truffles.
  4. Use two forks to transfer from the rack to the pan. It’s less messy than fingers and that way they won’t be stuck to the rack once the chocolate sets.
  5. Drizzle with leftover chocolate to cover up any finger prints or imperfections.
Pumpkin Cheesecake Truffles

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Pumpkin Cheesecake Truffles

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 2 hours (chilling time)
  • Total Time: 2 hours 20 minutes
  • Yield: 20 truffles 1x
  • Category: candy
  • Method: no bake
  • Cuisine: american
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Description

Yummy pumpkin cheesecake truffles with a rich dairy-free filling dipped in dark chocolate. Healthier halloween candy or easy bite-sized fall dessert!


Ingredients

Scale
  • 1/2 cup (120g) pumpkin purée 
  • 8oz (200g) vegan cream cheese*
  • 1/4 cup (65g) Natural SunButter
  • 1/2 cup (100g or about 6) pitted medjool dates**
  • 6 tbsp (45g) coconut flour
  • 2 tsp pumpkin pie spice
  • 1 cup (180g) dark chocolate chips

Instructions

  1. In a food processor combine dates, pumpkin, cream cheese, and SunButter.
  2. Process until dates are completely broke down and mixture is smooth.
  3. Add the flour and spice. 
  4. Process again until well combined.
  5. Scoop or roll into balls. Freeze for 1-2 hours.
  6. Melt the dark chocolate chips.
  7. Dip/coat each ball in dark chocolate, and refrigerate until chocolate is set.
  8. Enjoy! Keep leftovers in the fridge.

Notes

*You could also try greek yogurt here, but you may need a little more flour.

**Soak and drain if they are very hard.


Nutrition

  • Serving Size: 1 truffle
  • Calories: 128
  • Sugar: 5g
  • Sodium: 37mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 2g

Keywords: gluten free, grain free, coconut flour, easy, healthy, halloween, pumpkin spice, chocolate, candy

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In: vegan, chocolate, gluten-free, fruit-sweetened, candy, no-bake, sweet · Tagged: chocolate, easy, gluten free, halloween, healthy, pumpkin spice, coconut flour, grain free

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Comments

  1. Anjali says

    October 26, 2020 at 2:32 pm

    Natalie these look soooo good! I’m going to have to try them soon! Also…i love your logo!

    ★★★★★

    Reply
    • Natalie says

      October 26, 2020 at 3:15 pm

      Appreciate that my friend❤️

      Reply
  2. Diane says

    October 26, 2020 at 3:03 pm

    Could you use all purpose flour in place of coconut flour?

    Reply
    • Natalie says

      October 26, 2020 at 3:16 pm

      All purpose flour isn’t great for consuming raw, so I don’t really recommend it here. If you wanted to try it you would need more, probably around 1/2 to 2/3 cup!

      Reply
  3. Teresa says

    October 26, 2020 at 7:44 pm

    Can you substitute the sunbutter if you don’t have it on hand? If so which nutbutter would be best?

    Reply
    • Natalie says

      October 26, 2020 at 8:26 pm

      Sure! I’d recommend almond or cashew butter, those are the most neutral in flavor. Peanut would be okay if you want that flavor, but you will taste it. Hope that helps Teresa!

      Reply
  4. Envy says

    October 27, 2020 at 8:31 am

    The recipe looks very tempting to make! Can we use almond flour instead of coconut flour?
    Can we substitute regular butter if not making vegan?
    Thanks

    Reply
    • Natalie says

      October 27, 2020 at 9:24 am

      Almond flour will work, yes! You will need quite a bit more of it though, probably at least double the amount but add slowly until it is still sticky but roll-able. And regular butter should be fine, yes!

      Reply
  5. Envy says

    October 27, 2020 at 2:33 pm

    Thank you for the prompt response, will try & let you know soon.

    ★★★★★

    Reply
  6. Danica says

    February 1, 2021 at 3:00 pm

    Would whole wheat flour or cornstarch work in place of the coconut flour because I don’t have any. What other flours would be a good substitute?
    Thanks you! This looks delicious! I love that it sneaks in veggies…

    Reply
    • Natalie says

      February 1, 2021 at 3:35 pm

      Hmm I don’t really recommend eating wheat flour raw and cornstarch is going to make them very sticky as opposed to fluffy like coconut flour. Do you have any other options? Oat or almond maybe would be better…

      Reply
  7. Danica says

    February 2, 2021 at 3:48 pm

    I have oat and almond flour. Yay! Which one would you recommend?
    P.S. I loved your chocolate cream pie and strawberry cheesecake, For the past two years I have not eaten added sugar and so your fruit-sweetened recipes are a lifesaver (especially for my birthday’s). Just wanted to let you know how much I appreciate you. You are so talented!

    Reply
    • Natalie says

      February 2, 2021 at 5:13 pm

      Almond flour will be richer! It will be about double the amount, so somewhere around 1/3-1/2 cup, but just add slowly until the mixture is roll-able. And that makes me SO happy to hear, I appreciate your support and kind words so much Danica❤️

      Reply
  8. Leah says

    September 27, 2021 at 12:05 pm

    Could you use this filling just as a no bake cheesecake in a pie crust? Would it still need to be frozen first?

    Reply
    • Natalie says

      September 27, 2021 at 12:45 pm

      I don’t think its quite creamy enough for that, maybe this recipe would work for you instead? https://feastingonfruit.com/no-bake-pumpkin-cheesecake-bars/

      Reply
  9. Teresa says

    December 13, 2022 at 9:29 am

    I make these every year around the holidays. They are a favorite with family and friends…sharing the love vegan style! Thanks for such great recipes!

    Reply
    • Natalie says

      December 13, 2022 at 10:16 am

      That makes me smile to read, Theresa!! I am honored they are a tradition and I appreciate you sharing them around too🤗 Much love and happy holidays!

      Reply
      • Teresa says

        December 13, 2022 at 10:38 am

        Merry Christmas to you and your family! ❤️

        ★★★★★

        Reply

Trackbacks

  1. Caramel Cookie Dough Cups (vegan + paleo) | Feasting on Fruit says:
    April 19, 2022 at 5:52 am

    […] Pumpkin Cheesecake Truffles […]

    Reply
  2. Pumpkin Black Bottom Cupcakes (vegan + grain-free) | Feasting on Fruit says:
    October 3, 2022 at 11:22 am

    […] Pumpkin Cheesecake Truffles […]

    Reply

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