These pumpkin protein truffles are a fun and tasty snack! They’re packed with pumpkin flavor and a hint of spices, making them perfect for a pick-me-up any time of day.
Honestly, who can resist a treat that’s healthy and delicious? I love rolling them up and popping them in my bag for a quick boost. Plus, they’re super easy to make! 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is your star ingredient! If fresh pumpkin is available, you can use that instead, just make sure to cook and mash it well. Canned is more convenient but fresh brings a lovely flavor!
Protein Powder: Vanilla or unflavored protein works best, bringing nice flavor and nutrition. If you want a plant-based option, try using pea protein or a vegan blend. Just keep in mind it might alter the texture slightly.
Almond Flour: It adds a lovely nuttiness, but if you’re allergic, you can use finely ground oats instead! For a nut-free alternative, sunflower seed flour is a great choice as well.
Maple Syrup or Honey: Both sweeten the truffles naturally. If you’re vegan, stick with maple syrup. You could also try agave or date syrup if you’re looking for different flavors.
Chocolate Chips: Mini dark chocolate chips inside and dark chocolate for coating give a nice balance. You could use milk chocolate or even white chocolate if you prefer something sweeter!
How Do I Ensure Perfectly Coated Truffles?
Coating your truffles in chocolate is a fun step but requires a little care. Here’s how to do it right:
- Make sure the truffles are well chilled; this keeps them from falling apart when dipped.
- Melt chocolate slowly to avoid burning. Stir frequently to get a nice, smooth consistency.
- Using a fork to dip them works well. Let the excess chocolate drip off before placing them back on the parchment.
- Sprinkling a bit of sea salt on top adds a lovely contrast to the sweetness.
With these tips, your truffles will not only taste fantastic but also look beautiful! Happy cooking!
How to Make Pumpkin Protein Truffles
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup vanilla or unflavored protein powder
- 1/2 cup almond flour or finely ground oats
- 1/4 cup maple syrup or honey
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
- 1 cup dark chocolate chips (for coating)
- Sea salt or flaky salt (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus an additional 45 minutes for chilling and setting. In just under an hour, you can have these delightful, healthy truffles ready to enjoy!
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In a large mixing bowl, add the canned pumpkin puree, protein powder, almond flour (or ground oats), maple syrup (or honey), pumpkin pie spice, and vanilla extract. Stir everything together until you have a sticky dough. It should come together nicely without being too dry.
2. Add Chocolate Chips:
Gently fold in the mini chocolate chips to your mixture until they’re evenly distributed. This will add little bursts of sweetness inside each truffle!
3. Shape the Truffles:
Using your hands or a small cookie scoop, form the dough into bite-sized balls, about 1 inch in diameter. Place these on a parchment-lined baking sheet. This helps to keep them from sticking.
4. Chill the Balls:
Pop the baking sheet in the refrigerator for about 30 minutes. This will help the truffles firm up, making them easier to coat later.
5. Prepare the Chocolate Coating:
While the truffles are chilling, melt the dark chocolate chips. Place them in a microwave-safe bowl and heat in 20-30 second intervals, stirring in between until the chocolate is completely smooth and melted.
6. Coat the Truffles:
Once your truffles are firm, take them out of the fridge. Dip each ball into the melted chocolate, ensuring they’re fully coated. Set them back on the parchment-lined sheet.
7. Add Finishing Touches:
While the chocolate is still wet, sprinkle a little pinch of sea salt or flaky salt on top. This adds a delicious contrast to the sweetness!
8. Set the Chocolate:
Return the coated truffles to the fridge for about 15 minutes, or until the chocolate has fully hardened.
9. Store and Enjoy:
Enjoy your healthy, seasonal pumpkin protein truffles! They can be stored in an airtight container in the refrigerator for up to a week. Perfect for a quick snack or a festive treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just make sure to cook and mash it until it’s smooth. Drain any excess moisture to avoid making the truffles too wet.
How Do I Make These Vegan-Friendly?
You can easily make these truffles vegan by using maple syrup instead of honey and ensuring your protein powder is plant-based. Choose dairy-free chocolate chips for coating as well!
Can I Freeze These Truffles?
Yes, these truffles freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag once solid. They will last up to 3 months in the freezer. Just thaw in the refrigerator before enjoying.
What Can I Substitute for Almond Flour?
If you don’t have almond flour or need a nut-free option, you can use finely ground oats or oat flour. Just make sure the consistency is similar to that of almond flour for the best results!