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Pumpkin Brownie "Truffles"

Total Time: About 1 Hour | Makes 12 Truffles


These pumpkin brownie truffles are made with nutrient-dense ingredients like pumpkin puree and almond flour, naturally sweetened with agave syrup, and lightly spiced for flavor. Each bite provides fiber, healthy fats, and antioxidants, making them a satisfying and balanced treat.


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Ingredients (makes ~12 truffles):

  • 1 cup pumpkin puree

  • 1 cup almond flour

  • ⅓ cup cocoa powder

  • ¼ cup agave syrup (more to taste)

  • 1 tsp vanilla extract

  • ½ tsp pumpkin pie spice (or cinnamon + nutmeg)

  • Pinch of salt

  • 1 cup chocolate chips (for coating)

  • 1 tsp coconut oil (optional, helps chocolate melt smoothly)


Directions:

  1. In a mixing bowl, combine pumpkin puree, almond flour, cocoa powder, agave syrup, vanilla, pumpkin spice, and salt. Stir until a thick, dough-like mixture forms.

  2. Chill the mixture in the refrigerator for 20–30 minutes to firm up.

  3. Roll into 1-inch balls and place on a parchment-lined tray.

  4. Melt the chocolate chips and coconut oil in the microwave (30-second intervals, stirring in between) or over a double boiler until smooth.

  5. Dip each pumpkin truffle into the melted chocolate, coating evenly. Place back on the tray.

  6. Optional: sprinkle with a little more pumpkin pie spice while coating is still wet.

  7. Chill in the refrigerator until the chocolate hardens (about 20 minutes). These truffles will be soft straight from the mixture. Refrigerate for at least the 20–30 minutes to firm up. If you prefer, you can also serve them in a bowl and enjoy with a fork or spoon.

  8. Store in an airtight container in the fridge for up to 1 week.

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