These pumpkin protein truffles are tasty little bites packed with flavor and nutrition. Made with pumpkin puree, oats, and a hint of spice, they are perfect for a healthy snack!
They’re super easy to whip up! Just mix, roll, and enjoy. I often keep them in the fridge for a quick pick-me-up between meals. Who says healthy can’t be fun? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is great for convenience, but you can use fresh pumpkin puree if you have time to roast and blend fresh pumpkin. Just ensure it’s pure pumpkin, not pumpkin pie filling!
Oat Flour: If oat flour isn’t available, you can simply grind rolled oats in a blender or food processor until fine. This gives the same texture and flavor you’re looking for in the truffles.
Protein Powder: Use vanilla protein powder for extra flavor, or go for unflavored if you want the pumpkin spice to shine. If you have dietary restrictions, plant-based protein powders work equally well!
Maple Syrup or Honey: If you’re avoiding sugar, try using a sugar-free syrup or agave nectar as a substitute. You can also reduce the sweetener if you prefer less sweetness.
Chocolate Coating: Dark chocolate is rich and complements the pumpkin flavor perfectly, but you can use milk chocolate or even white chocolate if that’s your preference. Just keep an eye on the flavor balance.
How Do You Properly Shape and Coat the Truffles?
Shaping and coating the truffles can be tricky, but a few simple steps make it easier:
- First, chilling the mixture is essential. This helps the dough firm up, making it easier to scoop and roll into balls.
- To shape the balls, use a small cookie scoop or your hands, rolling them quickly and gently to keep the mixture from warming up too much.
- When it comes to dipping in chocolate, ensure your melted chocolate isn’t too hot, or it may melt the truffles. Use a fork or dipping tool to coat the truffles and let excess chocolate drip off.
- Finally, immediately sprinkle sea salt on top for that perfect sweet and salty contrast!
How to Make Pumpkin Protein Truffles
Ingredients You’ll Need:
For the Base:
- 1 cup canned pumpkin puree
- 1 cup oat flour (or finely ground oats)
- 1/2 cup vanilla or unflavored protein powder
- 2 tbsp maple syrup or honey
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Coating:
- 6 oz dark chocolate (for coating)
- Sea salt flakes (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus an additional 1 hour for chilling and setting. In total, you’ll spend about 1 hour and 10 minutes before you can enjoy these delicious truffles!
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In a mixing bowl, combine the pumpkin puree, oat flour, protein powder, maple syrup, pumpkin pie spice, vanilla extract, and salt. Use a spoon or spatula to stir well until a thick and sticky dough forms. This dough is the foundation for your truffles!
2. Chill the Mixture:
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the mixture for 20-30 minutes. This step helps the dough firm up, making it easier to shape into balls.
3. Shape the Truffles:
Once chilled, use a spoon or small cookie scoop to take a portion of the dough and roll it into a ball about 1 inch in diameter. Place the shaped balls on a parchment-lined tray or plate. Repeat until all the dough is shaped.
4. Freeze the Truffles:
Put the tray of truffle balls in the freezer for about 30 minutes. This step allows the truffles to firm up even more, which is essential for coating them in chocolate.
5. Melt the Chocolate:
While your truffles are freezing, melt the dark chocolate. You can do this in a microwave-safe bowl by heating in 30-second increments, stirring in between until smooth. Alternatively, use a double boiler method on the stove for perfectly melted chocolate.
6. Dip the Truffles:
Once the truffles are firm, take them out of the freezer. Using a fork or dipping tool, dip each truffle into the melted chocolate, letting any excess chocolate drip off back into the bowl.
7. Add Finishing Touches:
Place the coated truffles back on the parchment-lined tray. While the chocolate is still wet, sprinkle the tops with sea salt flakes for a delightful finishing touch.
8. Set the Chocolate:
Refrigerate the truffles for at least 30 minutes to allow the chocolate coating to set completely. Once set, they are ready to enjoy!
9. Serve and Store:
These truffles are best served chilled. Keep any leftovers in an airtight container in the refrigerator for up to a week. Enjoy your healthy, protein-packed pumpkin truffles!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, make sure to cook it until soft, then blend it into a smooth puree. Just ensure it has a similar consistency to canned pumpkin for the best results!
How Do I Store Leftover Truffles?
Store any leftover truffles in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 3 months; just thaw them in the fridge before enjoying.
Can I Make These Truffles Vegan?
Yes, simply replace the honey with maple syrup or agave nectar to make them fully vegan. Also, ensure your chocolate is dairy-free or use a vegan chocolate alternative for coating.
What Can I Substitute for Oat Flour?
If you don’t have oat flour on hand, you can use finely ground rolled oats, almond flour, or even whole wheat flour as a substitute. Just keep in mind that different flours may slightly alter the texture!
