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vegan, brownies & bars, chocolate, gluten-free, easy, paleo, fruit-sweetened, candy, oil-free, sweet · October 20, 2022

Pumpkin Spice Truffle Bars

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Homemade Pumpkin Spice Truffle Bars with a fluffy date-sweetened filling and decadent chocolate shell. No trick just a super yummy healthier halloween treat!

Pumpkin Spice Truffle Bars (vegan/paleo)
ORIGINALLY POSTED ON OCT 26 2017

There are a few things I’ve been wondering lately…

  1. Were you a plastic pumpkin or pillowcase kid?
  2. Does the trick part of trick-or-treat seem like an empty threat to you too?
  3. Did anything as tantalizing as a Pumpkin Spice Truffle Bar ever find it’s way into your sweet stash?

While I eagerly await your nostalgic halloween story time answers to numbers 1 and 2, I can answer number 3 for all of us: NEVER. Because a bar quite like this doesn’t exist in the world of packaged and too-perfect candy. There is no pumpkin pie meets 3 Musketeers meets vegan/paleo bar on the market. I checked.

Even if your best witch or mummy or blue green dappled dragon (just me?) years are behind you, do yourself a favor: Make a big batch of these. Pile them into a plastic pumpkin. TREAT yourself! Kay fine, you can skip the plastic pumpkin part. But it may or may not affect the flavor – we do eat with our eyes first.

Pumpkin Spice Truffle Bars (vegan/paleo)

I adore every chocolate-blanketed bit of these bars, but if I had to pick a favorite part it would be the fluffiness of the filling. The magical, mind-blowing, how-does-this-taste-like-mousse filling. A texture that can only be achieved through the combination of date paste + coconut flour.

Since it’s Pumpkintober October the date paste happens to be pumpkin spiked. And generously spiced. And made with my most favorite medjool dates ever from Natural Delights. Homemade and healthier halloween dreams coming true right now thanks to them. Like if we were at a costume party and you were a unicorn and I was Cookie Monster they would be Superman swooping in with gooey delicious dates for sweetening all the spooky snacks. That’s a very adult thought to have, right?

Pumpkin Spice Truffle Bars (vegan/paleo)

But seriously. So many homemade versions of candy classics are possible with medjool dates:

  • My candy store chocolate of choice: turtles
  • DIY tootsie rolls, because that’s a thing
  • Like reese’s but better
  • This candy that can’t remember it’s own name
  • Snickers with an orange addition
  • The fudgiest of fudges
  • And this cookie + caramel classic
Pumpkin Spice Truffle Bars (vegan/paleo)

But back to these bars.

The thing about date paste is it contains a lot of water and nothing heavy or high in fat. So then when you add coconut flour and it does it’s weird spongey absorptive thing, you are left with a light almost airy texture perfect for freezing, cutting into rectangles, coating in chocolate, chilling, and biting into with utter amazement.

For that reason I do not recommend subbing any other flours. For that reason I DO recommend making these Pumpkin Spice Truffle Bars really really (now!) soon.

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Pumpkin Spice Truffle Bars

★★★★★ 5 from 7 reviews
  • Yield: 12 bars 1x
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Description

Homemade Pumpkin Spice Truffle Bars with a fluffy date-sweetened filling and decadent chocolate shell. No trick just a healthier halloween treat!


Ingredients

Scale
  • 1 cup (250g) pumpkin puree
  • 1/2–2/3 cup water
  • 8–10 pitted (160g) medjool dates
  • 1 tbsp pumpkin pie spice
  • Pinch of salt
  • 3/4 cup (85g) coconut flour
  • 1 cup (170g) chocolate chips

Instructions

  1. In a high speed blender combine the pumpkin, dates, water, spice, and salt.
  2. Blend on high until smooth, adding more water slowly as necessary to blend until you have a thick paste.
  3. Transfer to a mixing bowl and add the coconut flour. Mix to form a ball of dough
  4. Shape the dough into a rectangle approximately 3/4 inch thick.
  5. Freeze for at least 2 hours until firm.
  6. Melt the chocolate chips. (Optionally add 1-2 tablespoons of coconut oil for a thinner smoother coating.)
  7. Remove the dough from the freezer and slice into 12 rectangles.
  8. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper.
  9. Refrigerate until the chocolate is firm and then enjoy! Keep in the fridge for up to a week.

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Pumpkin Spice Truffle Bars (vegan/paleo)

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In: vegan, brownies & bars, chocolate, gluten-free, easy, paleo, fruit-sweetened, candy, oil-free, sweet · Tagged: chocolate, halloween, medjool dates, no-bake, pumpkin, video, candy, coconut flour, paleo

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Comments

  1. Jess @choosingchia says

    October 26, 2017 at 10:32 am

    Saw the video pop up on my facebook feed and had to pop on over the blog to see them for myself! The texture looks incredible Nat!

    Reply
    • Natalie says

      October 26, 2017 at 12:15 pm

      Well aren’t you just super on top of all things pumpkin + chocolate 🙂 Thanks Jess!

      Reply
  2. Iris says

    October 27, 2017 at 11:18 am

    Oh – yum!! I’ve been thinking about what to make for dessert – you just solved my problem! I’m debating about making them in a pan and just coating the top with chocolate – more like a brownie bar than a candy bar… I’ll let you know, though if you are aware that won’t work, please advise!

    Reply
    • Natalie says

      October 27, 2017 at 11:32 am

      Hi Iris! Hmm so I worry a little bit about not coating them on all sides because the filling is really soft and almost mousse-like, so might not hold up very well without that chocolate coating. The freezing firms it up enough to easily coat, but once the filling thaws back out it’s much more delicate. At the least I would put a layer of chocolate on top and bottom, but I really think coating each individually is best. Sorry, just don’t want you to waste all the ingredients if it ends up not working😬

      Reply
      • Iris Koller says

        October 27, 2017 at 12:09 pm

        TY for the quick reply! I’m on it – was just about to start the filling!

        Reply
        • Natalie says

          October 28, 2017 at 9:49 am

          I hope it worked out deliciously!

          Reply
          • Iris says

            October 28, 2017 at 11:23 am

            I actually made a nut crust and made a pumpkin truffle pie with a chocolate ganauche topping. It was yummy.

            Thanks for all you share.

          • Natalie says

            October 28, 2017 at 9:15 pm

            That sounds incredible, I wish I could’ve stolen a piece! 🙂

  3. Sara says

    October 27, 2017 at 6:47 pm

    I was a pillowcase kid all the way! And yeah, somehow (fortunately, I guess) the whole “trick” thing never made an appearance at any of my halloween adventures. I love that these dreamy bars look super complicated/sophisticated, but really the ingredients are SO simple! That’s the best. These look so good, as you mentioned chocolate never hurts, but the filling looks TOO good. A huge upgrade from any halloween candy I might’ve found in my pillowcase!

    Reply
    • Natalie says

      October 28, 2017 at 9:48 am

      Really? I would’ve taken you for a plastic pumpkin person, so now I have to reconsider everything lol 😀 Just kidding, pillowcase = more candy = happier 8 year old sweet tooth so…winning! Yes yes, much “fancier” than my childhood halloweens as well, but actually so simple! Oooh do you get to do fun festive halloween things with your class next week? So many memories 🙂 Anyways, thanks Sara and happy saturday!

      Reply
  4. Ellory Curtis says

    October 27, 2017 at 11:47 pm

    Made these tonight…. seriously epic! So good… thank you!

    ★★★★★

    Reply
    • Natalie says

      October 28, 2017 at 9:45 am

      YESSSS!! Always happy to hear it🤗 Thanks Ellory and enjoy the rest of these decadent little bars!

      Reply
  5. The Vegan 8 says

    October 29, 2017 at 1:31 am

    These look so awesome Natalie! Pumpkin spice honestly should be year round because I could never get sick of it! And anything coated in chocolate chips has to be delicious and decadent. These are only about ten thousand times healthier than the crap candy from the stores, hahaha. My teeth just can’t hang for that stuff anymore. I believe I was just a big bag person, haha. I just remember getting loaded up with so much candy and I couldn’t wait to get home to ravage through it all. So funny. I love the color of these and how cute they are and how wonderful they photograph. Everybody should get one of these bars in their trick or treat bag this year!

    Reply
    • Natalie says

      October 30, 2017 at 8:14 am

      Well the pumpkin spice craziness does basically start in september now so slowly maybe we’ll push it out to year round haha. Although I’m cool with a chocolate on chocolate version of these the other months out of the year too. “my teeth just can’t hang for that stuff anymore” idk why that cracked me up so much but it did😂 lol And i totally agree. I used to be one of those people who thought anyone saying candy was too sweet was just lying to themselves, but I actually get it now. Even chocolate candy, I much prefer semi-sweet or dark too any of the super sweet stuff. Haha yes, so many fun memories though. One for everybody? Well I better hurry up already! Happy monday Brandi😊

      Reply
  6. Nicole | The Granola Diaries says

    October 30, 2017 at 12:32 am

    Oh these are perfection!!! Going to make them for my friend’s birthday this week. Perfect finger snack for a party!

    ★★★★★

    Reply
    • Natalie says

      October 30, 2017 at 7:59 am

      Woohoo!! I am so happy to hear they turned out deliciously 🙂 Oh yes, they are a perfect halloween or b-day party food! I have a just chocolate version too btw since I’m guessing your friend is at least somewhat a chocolate fan: https://www.feastingonfruit.com/salted-chocolate-truffle-bars/ Thanks for the feedback Nicole!

      Reply
  7. Miss Polkadot says

    October 31, 2017 at 3:23 pm

    Will you hate me if I say I’m torn between whether I visit your blog for the recipes or your writing? I meant to comment on this before when you wondered if people actually still read posts or just skip to the recipe: yes. Not like you didn’t know this from other people’s comments yet but I just wanted to add to that.
    That’s not to say these bars didn’t look completely enticing. Especially with how you’re describing the texture of the filling. Mmmh. I surely wouldn’t have minded getting these on our lantern walks in my childhood. We don’t “do” Halloween over here or at least not during my childhood. It’s slooowly gaining popularity among kids these days but I’ll admit I prefered lantern walks.
    Also – super random – I somewhat accidentally ate a Japanese sweet potato for the first time today and immediately thought of you. I didn’t even know they were sold over here and a friend bought them from a tiny stall at a farmers’ market, grown locally. The funny thing here is that I don’t like regular sweet potatoes but these? Oh hi!

    Reply
    • Natalie says

      October 31, 2017 at 6:59 pm

      If by “hate” you mean appreciate immensely then maybe, but honestly I hope you come for both because what’s better than a snack AND a story? I will likely keep sharing words and treats as it feels right, and people can scroll or read along–their loss, right!? haha But truly that means a lot to me, so thank you <3 Now do tell me more about these lantern walks because they sound amazing--what does the tradition entail? You live in Germany, yes? Sounds so magical, I almost wish we could swap traditions 😀 YAY, I am so so happy you finally got your hands on the Japanese SPs! Aren't they like the best tasting sweet potato you've ever laid your mouth on, even better locally grown I bet. Hehe I'm honored to be associated with such delicious root veggie, and I highly recommend baking with them if ever you come across more 🙂

      Reply
  8. Annie says

    November 6, 2017 at 11:16 pm

    Do you think I could sub almond flour for the coconut flour in this?

    Reply
    • Natalie says

      November 7, 2017 at 9:11 am

      Hi Annie! The light airy texture of the filling only works with coconut flour, so with almond four it will be more dense and heavy. You can still do it, but you will probably need almost twice as much flour as well to get a consistency that can be shaped/sliced into bars. So I really recommend coconut for this one 🙂

      Reply
      • Karen Manfrede says

        November 29, 2017 at 8:00 pm

        I am in the middle of making this and I realized I don’t have coconut flour! I have lots of other kinds. What would be 2nd best? Thanks

        ★★★★★

        Reply
        • Natalie says

          November 29, 2017 at 8:36 pm

          Hmm almond would probably be next best, but you will need almost double the amount. That would be the most similar for texture. Protein powder would also work if you use/have that. Oat or AP would all most them much heavier and chewier. Hope that helps and good luck!

          Reply
  9. Alexandria Phillips says

    November 30, 2017 at 3:14 pm

    WOW!!! These are amazing!! I had a heck of a time with the chocolate. I think next time I will just put chocolate on the tops. But they were worth the trouble. So so so so so so good!

    ★★★★★

    Reply
    • Natalie says

      November 30, 2017 at 4:40 pm

      I am so happy you liked the taste despite the chocolate challenges. Was it too thick to dip/coat easily or what? A little coconut oil added to the melted chocolate can help it coat more easily I find, but just spooning it over the top works too😊

      Reply
      • Alexandria Phillips says

        November 30, 2017 at 6:04 pm

        It was just tricky doing the bottom and when I did do the bottom the chocolate came off when I picked them up off of the rack that I had them on. So the bottom ended up not having chocolate anyway. I did put one TBSP of coconut oil in with the chocolate. It might have just been user error. I don’t coat stuff in chocolate a lot so I don’t have a good method. My bars might have been a little wetter then yours too. But with all of my errors they are still amazing!! I thought that they cake bites were good but these are just amazing!!

        Reply
        • Abby says

          March 28, 2023 at 5:29 pm

          Not my recipe obs but if you used chocolate chips instead of a bar or melting wafers this will happen bc chips have a ton of stabilizers so they can stay in chip form. Also I recommend not using a rack bc I used to always have that problem. If you do use a rack then oil it first so the chocolate doesn’t stick and that helps significantly.

          ★★★★★

          Reply
  10. Léonie says

    January 25, 2018 at 9:21 pm

    A delightful simplicity !
    I used mazafati dates, orange juice instead of water and orange zest, vanilla and a hint of cinnamon (because I can’t follow a recipe to the letter, I confess).
    Anyway, it was just terrible !
    I can’t wait to try your salty chocolate truffle bars ! Always a perfect mix. And maybe a test with kasha, sesame seeds, dried golden berries or dried raspberries on top or inside… miam.

    Thank you so much for all your recipes ! 🙂

    ★★★★★

    Reply
    • Natalie says

      January 25, 2018 at 9:47 pm

      That sounds wonderful, I love the citrusy addition and always so yummy with chocolate😋 Ha I can’t follow a recipe either, but its more fun and you find new magical combos that way! You plan for the salted chocolate ones sounds marvelous too, can’t wait to hear how it goes😊 Thanks for the feedback and enjoy the rest!

      Reply
  11. SDM says

    May 8, 2018 at 1:32 pm

    These look awesome! I think I’m going to dry and find a little pumpkin-shaped cookie cutter or something to make them look like Jack O’Lanterns. I might even give them chocolate faces.
    BTW, I have yet to hear of anyone actually getting “tricked” in my neighborhood. And I am a cloth shopping bag type of gal, since, turned inside-out, a Trader Joe’s bag matches a Shakespearean witch costume better than any pillowcase. What did you use?

    Reply
    • Natalie says

      May 9, 2018 at 10:08 am

      Hehe I love that idea, they will be the cutest early halloween treat ever🎃

      Reply
  12. Kathlynn says

    October 20, 2018 at 10:45 pm

    I made these today. I had trouble with the coating. It may be that they were not frozen enough. I put them in the freezer for 2 hours. When I dipped them in the chocolate, it was great for the first couple of pieces. But then it seemed like they thawed a bit and some of the filling would stay in the dip. I’m wondering if it was just that they weren’t frozen hard enough. Yummy recipe.

    Reply
    • Natalie says

      October 21, 2018 at 1:29 pm

      Freezing them longer will definitely help with that, or try putting the bars on a cooling rack and drizzling the chocolate on instead of dipping. They can be a little bit fragile 🙂

      Reply
      • Kathlynn M Grant says

        October 21, 2018 at 6:53 pm

        I like that idea! I’ll try that next time. They were still delicious!

        Reply
  13. Lu says

    October 29, 2019 at 8:09 am

    Do you think pureed cooked carrot would work instead of pumpkin? of course it would be carrot truffle bars, but I’d love to try this way. I love your recipes, thank you for sharing with us 😊

    Reply
    • Natalie says

      October 29, 2019 at 1:59 pm

      I do think that would work, yes! Like carrot cake truffle bars😋

      Reply
  14. Jennifer Minjarez says

    October 30, 2019 at 8:03 pm

    Is there a way to prevent the chocolate from sweating?

    Reply
    • Natalie says

      October 31, 2019 at 9:41 am

      Did you freeze or refrigerate? It’s the temperature change from freezer to room temp that causes that, so if you refrigerate instead it won’t happen as much!

      Reply
  15. Peg says

    November 13, 2020 at 2:16 pm

    Wow absolutely delicious! The kids even loved them. Thank you so much for this incredible recipe ❤️🎃

    ★★★★★

    Reply
    • Natalie says

      November 13, 2020 at 3:29 pm

      YAY!! I am so happy you guys enjoyed them, thanks for the feedback Peg😊

      Reply
  16. Zuri says

    September 13, 2021 at 1:20 pm

    What happens if your paste is too moist🤭 unable to make it a ball 😪

    Reply
    • Natalie says

      September 13, 2021 at 1:29 pm

      Chill it for 30 mins or so! Or add a little more flour

      Reply
      • Zuri says

        September 13, 2021 at 1:38 pm

        Thats what I am doing’! I hope it comes out as good as yours

        Reply
        • Natalie says

          September 13, 2021 at 1:54 pm

          Keep me updated…🤞 Should work just fine!

          Reply
  17. Kari says

    September 21, 2021 at 4:39 pm

    Why can I replace the dates with? 😊

    Reply
    • Natalie says

      September 21, 2021 at 4:41 pm

      Maybe try this for the filling instead: https://feastingonfruit.com/pumpkin-cookie-dough/

      Reply

Trackbacks

  1. 100+ Delicious Vegan Pumpkin & Squash Recipes • Green Evi says:
    June 10, 2021 at 8:06 am

    […] Pumpkin Spice Truffle Bars by Feasting on Fruit Cinnamon Glazed Pumpkin Doughnuts by Strength and Sunshine Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies by Delightful Vegans Spiced Apple and Pumpkin Hand Pies by Anna Banana […]

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  2. Pumpkin Spice Truffle Bars (vegan + paleo) - EnjoyHotFood says:
    October 20, 2022 at 3:46 pm

    […] Print […]

    Reply

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VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜
It’s ice-cream-is-the-only-dessert-I-crave time It’s ice-cream-is-the-only-dessert-I-crave time of year, and this DAIRY-FREE ROCKY ROAD ICE CREAM always hits the spot🤎 My favorite mix-ins, creamy creamy no-churn choc base, and choose-your-own softserve or scoopable texture adventure🍦🍨 

INGREDIENTS
2 13.5oz cans coconut cream
1/2 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark chocolate chips
1 cup walnuts, chopped (or pecans/almonds)
1 cup vegan mini marshmallows
Optional: brownie chunks (recipe link in my stories)

Freeze the coconut cream in ice cube trays overnight. Blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend. In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat. Freeze for 30-60 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)

#rockyroadicecream #dairyfreerecipes #nochurnicecream #veganicecream

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