Truth about this recipe: I wanted to create a dessert that could also work as an after-school snack. I realize that sounds weird, but my boys run cross country and track and they're starving after school. I try to give them the protein they need and the sugar they crave at the same time. My Cranberry-Chocolate Peanut Butter Protein Balls are always a hit after school, but I wanted to mix things up.
And, vegan chocolate intrigues me. We're not vegan, but I like to experiment and play with food. Plus, I find nothing wrong with making chocolate healthier! Especially if taste and texture aren't compromised.
So here's what happened. I created the truffle filling using ingredients you might find in pumpkin pie: graham crackers, cinnamon and vanilla. I added maple syrup for sweetness, but I didn't add much because graham crackers already have sugar. Holy truffle filling - it's fantastic! Like pumpkin pie "dough", if that were a thing.
For the chocolate coating, I combined cocoa, maple syrup and melted coconut oil. OH MY!!! I may never eat regular chocolate again! It's incredible! It's silky, chocolatey and like a dream on your tongue. Just take note, because coconut oil is the base of the chocolate coating, the heat of your hands will melt it a little. That just means you need to eat the truffles FAST!! Not a problem...
Vegan Pumpkin Pie Truffles
Pumpkin Pie Filling:
3/4 cup pumpkin puree (not pie filling)
1/2 cup graham cracker crumbs
2 tablespoons coconut oil, melted
1/2 tablespoon pure maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Chocolate Coating:
6 tablespoons cocoa
5 tablespoons pure maple syrup
4 tablespoons coconut oil, melted just before using (for me, it took 30 seconds in the microwave)
To make the filling, in a food processor, combine all the pumpkin pie filling ingredients. Process until blended and pretty smooth (graham cracker crumbs never get completely smooth), scraping down the sides of the bowl a few times. Transfer the mixture to a bowl and refrigerate 30 minutes.
Shape the mixture into 20 truffle balls and place the balls on a parchment-lined baking sheet.
Freeze the balls for 30 minutes.
To make the chocolate coating, combine the cocoa, maple syrup and coconut oil in a small bowl. Whisk until blended and smooth. It's important that the coconut oil be warm and fully melted to create a smooth chocolate.
Drop the pumpkin balls into the chocolate mixture and turn to coat all sides. Use a fork to transfer them to a parchment-lined baking sheet (they will harden right away).
Serve right away and/or refrigerate until ready to serve.
Makes 20 truffles
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