Homemade Pumpkin Spice Truffle Bars with a fluffy date-sweetened filling and decadent chocolate shell. No trick just a super yummy healthier halloween treat!
THIS POST IS SPONSORED BY NATURAL DELIGHTS.
There are a few things I’ve been wondering lately…
- Were you a plastic pumpkin or pillowcase kid?
- Does the trick part of trick-or-treat seem like an empty threat to you too?
- 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.
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?
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
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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Homemade Pumpkin Spice Truffle Bars with a fluffy date-sweetened filling and decadent chocolate shell. No trick just a healthier halloween treat!
Ingredients
- 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
- In a high speed blender combine the pumpkin, dates, water, spice, and salt.
- Blend on high until smooth, adding more water slowly as necessary to blend until you have a thick paste.
- Transfer to a mixing bowl and add the coconut flour. Mix to form a ball of dough
- Shape the dough into a rectangle approximately 3/4 inch thick.
- Freeze for at least 2 hours until firm.
- Melt the chocolate chips. (Optionally add 1-2 tablespoons of coconut oil for a thinner smoother coating.)
- Remove the dough from the freezer and slice into 12 rectangles.
- Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper.
- Refrigerate until the chocolate is firm and then enjoy! Keep in the fridge for up to a week.
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Thank you Natural Delights for sponsoring this post!
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!
Well aren’t you just super on top of all things pumpkin + chocolate 🙂 Thanks Jess!
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!
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😬
TY for the quick reply! I’m on it – was just about to start the filling!
I hope it worked out deliciously!
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.
That sounds incredible, I wish I could’ve stolen a piece! 🙂
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!
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!
Made these tonight…. seriously epic! So good… thank you!
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YESSSS!! Always happy to hear it🤗 Thanks Ellory and enjoy the rest of these decadent little bars!
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!
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😊
Oh these are perfection!!! Going to make them for my friend’s birthday this week. Perfect finger snack for a party!
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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!
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!
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 🙂
Do you think I could sub almond flour for the coconut flour in this?
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 🙂
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
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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!
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!
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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😊
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!!
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 ! 🙂
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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!
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?
Hehe I love that idea, they will be the cutest early halloween treat ever🎃
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.
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 🙂
I like that idea! I’ll try that next time. They were still delicious!
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 😊
I do think that would work, yes! Like carrot cake truffle bars😋
Is there a way to prevent the chocolate from sweating?
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!
Wow absolutely delicious! The kids even loved them. Thank you so much for this incredible recipe ❤️🎃
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YAY!! I am so happy you guys enjoyed them, thanks for the feedback Peg😊