These Pumpkin Protein Truffles are a tasty and healthy treat! Packed with pumpkin puree, protein powder, and a touch of sweetness, they are perfect for a quick snack or dessert.
Making these truffles is so easy! Just mix, roll, and chill. I love keeping them in the fridge for a boost of energy when I need it. They’re like little bites of fall goodness! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but you can also make your own by roasting and blending fresh pumpkin. Just ensure it’s unsweetened pumpkin, not pumpkin pie filling!
Almond Flour: Almond flour gives these truffles a nutty taste and good texture. If you’re nut-free, swap it with finely ground oats or even coconut flour, though you’ll need to adjust the quantity slightly.
Protein Powder: Vanilla protein powder adds sweetness and flavor. If you don’t have it, feel free to use unflavored powder or plant-based options. Just taste the mixture and adjust sweetness accordingly.
Maple Syrup: While I love using pure maple syrup, honey works great as a substitute if you’re not vegan. Agave syrup is another option that has a similar consistency.
Dark Chocolate: Choose a dark chocolate with at least 70% cacao for a rich taste. If you’re dairy-free, look for a vegan chocolate. Or, you can use white chocolate if you prefer a sweeter finish!
How Do I Melt Chocolate Without Burning It?
Melted chocolate can be tricky, but with a bit of care, you can do it perfectly! Here are some tips to avoid burning your chocolate:
- Use a double boiler by placing a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water.
- Alternatively, use a microwave: heat chocolate in a microwave-safe bowl in 20-30 second intervals, stirring in between.
- Once melted, remove it from the heat immediately. If it thickens, add a bit of coconut oil to smooth it out.
With these tips, your chocolate should melt smoothly, making the truffle coating a breeze!
How to Make Pumpkin Protein Truffles
Ingredients You’ll Need:
For the Truffle Mixture:
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup almond flour or finely ground oats
- ½ cup vanilla or unflavored protein powder
- 2 tbsp pure maple syrup or honey
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- Pinch of salt
For the Coating:
- 8 oz dark chocolate (70% cacao or higher), chopped
- Sea salt flakes, for topping (optional)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare, and then you’ll need an additional 1 hour for chilling and hardening in the fridge. It’s quick and easy to make these treats for a nutritious snack or dessert!
Step-by-Step Instructions:
1. Mix the Truffle Base:
In a large mixing bowl, combine the canned pumpkin puree, almond flour (or ground oats), protein powder, pure maple syrup (or honey), pumpkin pie spice, vanilla extract, and a pinch of salt. Stir everything together really well until you form a thick dough that holds together when pressed. It should look and feel a little like cookie dough!
2. Chill the Mixture:
Once mixed, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the mixture chill for about 20-30 minutes. This will help it firm up, making it easier to roll into balls.
3. Form the Truffles:
While the mixture is chilling, line a baking sheet with parchment paper. After the chilling time is up, take the bowl out of the fridge. Using your hands or a small cookie scoop, portion the mixture into 1-inch balls and place each one on the prepared baking sheet.
4. Chill Again:
Put the baking sheet with the truffle balls back in the fridge for another 15 minutes to help them firm up even more.
5. Melt the Chocolate:
While the truffles are chilling, melt the dark chocolate. You can do this using a double boiler or in the microwave. If using the microwave, heat the chocolate in short bursts of about 20 seconds, stirring in between, until it’s smooth and fully melted.
6. Coat the Truffles:
Once the truffles are chilled and the chocolate is melted, take each truffle and dip it into the melted chocolate, making sure it’s completely coated. Use a fork to lift it out, letting any excess chocolate drip off before placing it back onto the parchment paper.
7. Optional Decoration:
If you’d like, drizzle some extra melted chocolate on top of the coated truffles for decoration. You can also sprinkle a pinch of sea salt flakes on top while the chocolate is still wet for a sweet-salty flavor boost!
8. Final Chill:
Put the coated truffles back in the refrigerator for about 30 minutes or until the chocolate hardens completely.
9. Store and Enjoy:
Once the chocolate is firm, transfer the truffles to an airtight container and store them in the refrigerator. They taste best when chilled, so enjoy these delicious pumpkin protein truffles any time you need a quick snack or a sweet treat!
These pumpkin protein truffles are a fantastic combination of festive flavors and healthy ingredients. They’re perfect for fueling your day or impressing friends with a delightful homemade treat! Enjoy! 🎃🍫
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it yourself. Just make sure it’s unsweetened and has a similar texture to canned pumpkin puree for the best results.
What Can I Substitute for Almond Flour?
If you’re looking for a nut-free option, you can use finely ground oats or coconut flour. If using coconut flour, be cautious with the amount as it absorbs more moisture—start with ½ cup and adjust as needed.
How Long Do These Truffles Last?
Stored in an airtight container in the refrigerator, these truffles will last up to a week. You can also freeze them for longer storage; just make sure to thaw them in the fridge before enjoying.
Can I Make These Vegan-Friendly?
Yes! To make these truffles vegan, simply use maple syrup instead of honey and opt for vegan dark chocolate. Enjoy your delicious vegan pumpkin protein truffles!
