These Pumpkin Protein Truffles are tasty bites packed with pumpkin flavor and filled with protein goodness. Perfect for a sweet snack anytime!
I love how easy they are to make—just mix, roll, and chill. These little treats are great for curbing sweet cravings without the guilt. Plus, who can resist pumpkin? 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star ingredient! It brings moisture and flavor. If you don’t have canned pumpkin, you can substitute with homemade pumpkin puree, just make sure it’s well strained to avoid excessive moisture.
Protein Powder: Use vanilla or unflavored for the best results. If you’re following a vegan or dairy-free diet, opt for plant-based protein powder. Sometimes, I like to mix different flavors like chocolate for a fun twist!
Almond Flour: This gives a nutty flavor and helps bind the truffles. If you’re allergic to nuts, substitute with finely ground oats or oat flour for a similar texture.
Maple Syrup or Honey: Both work well as a sweetener. For a vegan option, stick with maple syrup. Agave syrup is another good substitute if you’re looking for something lighter.
Dark Chocolate Chips: This is the coating that makes these truffles extra special. If you prefer a dairy-free option, choose vegan chocolate chips. You can also use melting chocolate or even carob chips if that’s more your taste.
How Do I Get the Perfect Chocolate Coating?
The chocolate coating is essential for these truffles, so here’s how to do it right:
- Start by melting the dark chocolate in small increments (20 seconds in the microwave, stirring after each). This prevents burning and ensures a smooth texture.
- When dipping, make sure the pumpkin balls are firm from freezing; this will help them hold their shape.
- Use a fork to dip the truffles. Allow excess chocolate to drip off before placing them back on the parchment paper.
- While the chocolate is still wet, sprinkle sea salt to elevate the flavor and add a bit of crunch.
Letting the coated truffles set in the refrigerator helps the chocolate firm up nicely, creating that delightful crunch when you take a bite. Enjoy your homemade treats!
How to Make Pumpkin Protein Truffles
Ingredients You’ll Need:
For the Truffle Mixture:
- 1 cup canned pumpkin puree
- 1 cup vanilla or unflavored protein powder
- 1 cup almond flour (or finely ground oats)
- 2 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Optional: 2 tablespoons mini chocolate chips (for extra texture inside)
For the Coating:
- 1 cup dark chocolate chips (for coating)
- Sea salt flakes (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes of active preparation time, plus an additional 45 minutes to chill and set in the refrigerator. It’s a quick and easy treat that’s perfect for any time of day!
Step-by-Step Instructions:
1. Preparing the Mixture:
In a large mixing bowl, add the canned pumpkin puree, protein powder, almond flour, maple syrup (or honey), pumpkin pie spice, and vanilla extract. Use a spatula or a wooden spoon to mix everything together until a thick, slightly sticky dough forms. If you want, fold in the mini chocolate chips for a nice surprise in every bite!
2. Chilling the Mixture:
Once your mixture is well combined, cover the bowl with plastic wrap and place it in the refrigerator for about 20-30 minutes. This will help it firm up and make it easier to shape into balls.
3. Shaping the Truffles:
After chilling, take the mixture out of the fridge. Using your hands or a small cookie scoop, form the pumpkin mixture into small, bite-sized balls, about 1 inch in diameter. Arrange them neatly on a parchment-lined baking tray.
4. Freezing for Dipping:
Pop the tray of pumpkin balls into the freezer for about 15 minutes. This step is important as it makes the truffles easier to dip in chocolate without losing their shape!
5. Melting the Chocolate:
While your truffles are chilling, melt the dark chocolate chips. Place them in a microwave-safe bowl and heat them in 20-second intervals, stirring in between, until they are completely smooth and melted. Be careful not to overheat the chocolate!
6. Dipping the Truffles:
Once the chocolate is ready and the pumpkin balls are firm, take them out of the freezer. Dip each ball into the melted chocolate, making sure it’s fully coated. After dipping, return the coated truffles to the parchment paper.
7. Adding the Finishing Touch:
While the chocolate is still wet, sprinkle a few sea salt flakes on top of each truffle. This adds a delightful contrast to the sweetness and enhances the flavor!
8. Chilling Again:
Return the tray of chocolate-coated truffles to the refrigerator for another 15-20 minutes or until the chocolate is completely set.
9. Enjoying Your Treats:
Once set, your Pumpkin Protein Truffles are ready to enjoy! Serve them chilled straight from the fridge, and store any leftovers in an airtight container to keep them fresh.
These truffles are not only delicious, but they’re also a healthier alternative to traditional sweets—enjoy your nutrient-packed treat!
Can I Substitute the Almond Flour?
Yes, you can substitute almond flour with finely ground oats or oat flour if you have nut allergies or prefer a different flavor. Just keep in mind that it might slightly alter the texture.
How Should I Store Leftover Truffles?
Store any leftover Pumpkin Protein Truffles in an airtight container in the refrigerator. They’ll stay fresh for up to a week—they’re great for a quick snack!
Can I Freeze the Truffles?
Absolutely! These truffles freeze well. Just make sure to place them in an airtight container. When you’re ready to eat, let them thaw in the fridge for a few hours or enjoy them straight from the freezer for a cold treat!
What Can I Use Instead of Dark Chocolate?
If you prefer a different coating, you can use milk chocolate or white chocolate instead. For a healthier alternative, consider using carob chips or a dairy-free chocolate option!
