Vegan Halloween Pumpkin Spice Truffles

These Vegan Pumpkin Spice Truffles are the perfect amount of fun for Halloween! Raw option, gluten-free, and quick! Even better, they only take about 15 minutes to prepare and are delicious with/without coconut butter “eyes”!

Holy cow!! I am in love with all the amazing and creative Halloween treats I’ve been seeing this year!

(*COUGH* Beaming Baker with her adorable Jack Skellington Mounds Cups!)

This got me thinking; I need to kick it up a notch this season! People need Halloween-table-ready foods to intrigue their dinner guests!

Presenting: Scared Pumpkin Spice Truffles!

I’ve been on a bit of a pumpkin-kick lately.. No shame here! I for one, think it would be completely acceptable to eat pumpkin 3 times a day if you want. It’s almost Halloween for crying out loud!

Besides my treat being pumpkin-themed, it also has to be easy to share! I can’t stand desserts that you have to cut/portion control for guests. Truffles are a great way to incorporate an entire dessert into little bites! SCORE!

In honor of Halloween, I next had to incorporate the “creepiness” factor. No one likes plain treats this time of year! Everything has to be cobweb covered or dripping in “blood”…

What’s creepier than big eyes staring at you as you devour it!?

The Scariest Thing About These Pumpkin Spice Truffles Is How Easy They Are!

I was originally going for a raw truffle recipe, but have yet to master raw chocolate. Regardless, the recipe is almost completely raw!
If you are a pro at making raw chocolate;

1. Teach me your ways
2. Give it a try!

The pumpkin spice truffles start with a simple and healthy “flour” base. I made this from a blend of

• Hemp Seeds
• Raw Cashews
• Rolled Oats
• Ground Flaxseed

No refined flour here! These protein-packed ingredients hold the recipe together better than most I’ve tried.

To sweeten the treats, I opted for dates and maple syrup. These low-glycemic sweeteners are far superior to refined sugars, won’t spike your blood sugar, and sweeten to perfection.

I can’t stand when all you can taste in a dessert is sugar!

After all that is said and done (said and blended?), it’s into the chocolate bath they go! After my raw chocolate failed miserably, I opted for vegan chocolate chips melted with some coconut oil.

The coconut oil is going to help the chocolate hold its shape when cooled.. exactly what we’re looking for!

Ramp the Creepiness up to an 11!

Like I said before, no one likes plain treats for Halloween! As delicious as these pumpkin spice truffles are, they needed a bit more festivity.

The simplest (and healthiest) option I could think of is Coconut Butter!  It may sound weird, but it’s just coconut pulp and oil blended into a butter. Moreover, being a solid at room temperature, it holds shape on its own!
(I found a jar next to the almond/peanut butter aisle, so look around!)

They ended up looking a little south-park-esque, but creepy nonetheless!

It really sets the mood if you make tiny screaming noises, pretend to be Godzilla, and shove 5 into your mouth!
Erm.. I mean.. that’s totally not what I did right after these pictures were done……

(*tiny screaming*) NOM NOM NOM!

p.s. I made these 4 days ago and we already ate them all ????

Print Recipe

Vegan Halloween Pumpkin Spice Truffles

These Vegan Pumpkin Spice Truffles are the perfect amount of fun for Halloween! Raw option, gluten-free, and quick! Even better, they only take about 15 minutes to prepare and are delicious with/without coconut butter “eyes”!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Author: Nick @ ServingRealness.com

Ingredients

For the Truffle

• 1/2 cup hemp seeds
• 1/2 cup raw cashews
• 1 1/4 cups rolled oats
• 2 tablespoons ground flaxseed
• 1/4 cup dates around 7
• 1/4 cup pumpkin puree no added sugar!
• 2 tablespoons coconut oil
• 2 tablespoons pumpkin spice OR 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves
• 1 1/2 tablespoon maple syrup
• Pinch of sea salt

For the Chocolate Coating

• 2/3 cup semi-sweet chocolate chips non-dairy
• 2-3 tablespoons coconut oil

For the "eyes"

• 2 tablespoons coconut butter a mixture of coconut oil and pulp

Instructions

• Combine the hemp seeds, raw cashews, oats, and flax in a food processor
  
• Run on high until you have a rough "flour"
  
• Add the dates, pumpkin, coconut oil, spices, maple syrup, and sea salt
  
• Process again until you have a semi-even consistency, scraping down the sides as needed. The mixture should begin to ball together. If it still seems too wet, add a bit more flax
  
• Scoop out 1 tablespoon at a time and roll into balls
  
• Pop those babies in the freezer for easier handling
• In the meantime, melt the chocolate and coconut oil in a double broiler (I just put the glass bowl over a pot of boiling water.. Nothing fancy!)
  
• Once it's smooth, remove from heat and let cool while you grab the truffle balls
• Coat the balls, one at a time, and set back on parchment paper
  
• Transfer back to freezer to set
  
• While those are chilling, melt down the coconut oil. I simply put my jar in some hot water until I could stir easily
• Scoop a couple of spoonfuls into a piping bag, or a ziplock with a TINY hole cut in the corner
• "Pipe" into small circles. The coconut butter is a runny-icing consistency, you could even just spoon it if you're careful
  
• Transfer the "eyes" to the freezer to set
• After about 5 minutes, remove from freezer and add the "pupil". I just used a toothpick dipped in the remaining chocolate coating
• Let that set once again
• Remove EVERYTHING from the freezer now!
• Add a tiny bit of melted chocolate to the back of the "eyes", press onto the truffles, and voilà! Scared looking halloween faces!

Notes

Keep truffles in fridge (or freezer to extend life)