When those temperatures start to drops and the leaves begin to change, you know what time it is – pumpkin time! Celebrate the fall season with these delicious dairy free pumpkin truffles. They’re made with just five simple ingredients and require no baking.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Chocolate chips – You’ll want to find a brand of dark chocolate chips that does not contain dairy. There are several dairy-free options on the market these days, including Enjoy Life dark chocolate morsels (what I used and is pictured above). Nestle Allergen Free Morsels is also another option.
- Graham crackers – Most brands of graham crackers do not contain dairy, but double check to make sure. If you are vegan, keep in mind that many graham cracker brands contain honey. There are some brands on the market that do not contain honey though.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by putting the graham crackers in a food processor bowl. I use a mini processor bowl for this. Pulse several times until it forms a fine crumb.
Pour the graham cracker crumbs into a mixing bowl, and combine it with pumpkin, sugar, and cinnamon. Stir well until the mixture comes together.
Roll the mixture into balls and put them on a parchment-lined plate or baking sheet. The parchment paper helps it to not stick.
Pop that in the freezer for about 30 minutes to allow them to firm up.
When that’s done, melt your chocolate. The easiest way to do this is in the microwave in 30-second intervals. Make sure you take it out every 30 seconds and stir the chocolate, as this will ensure it doesn’t burn.
Roll the balls in the chocolate one by one, using a spoon to help roll them and remove them from the chocolate mixture.
Put them back on the parchment-lined plate or baking sheet, and pop that in the fridge for about 15-30 minutes. The chocolate will firm up and your truffles will be ready to enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in an airtight container or ziptop bag in the refrigerator for up to 4-5 days.
Yes, however homemade pumpkin puree can sometimes contain more moisture than canned. You may need to strain it for a bit to remove excess moisture, or add extra graham crackers to the truffles to help the mixture come together.
Yes. Ensure the chocolate is vegan-friendly and choose a vegan-friendly graham cracker. Also, look for organic granulated sugar or coconut sugar, which are not processed using a bone char filter.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written (with proper ingredient choices), this recipe is dairy free. As long as ingredient choices are free from nuts and eggs, which most are, this recipe should also be nut free and egg free.
This recipe does contain wheat/gluten and soy, both in the graham crackers.
To make it wheat/gluten-free, you can buy a gluten-free graham cracker. Schar makes a gluten free option (this does contain soy). (Note that Pamela’s also has gluten free graham crackers BUT these contain dairy, so avoid that option!).
To make both wheat/gluten- and soy-free, Partake makes a gluten free graham cracker that’s free from the top 9 allergens, and can be found at some Targets.
More Dairy Free Pumpkin Desserts
If you’re looking for more dairy free pumpkin dessert recipes, be sure to give one of these a try:
- Dairy free pumpkin pudding
- Pumpkin cookies with dairy free cream cheese frosting
- Dairy free pumpkin pie
- Dairy free pumpkin bread
- Dairy free pumpkin donuts
I hope you enjoy this recipe. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Pumpkin Truffles
Ingredients
- 8 graham crackers (large rectangles; double check they are dairy-free)
- ½ cup pumpkin puree
- ⅓ cup granulated sugar
- ½ tsp cinnamon
- 1 ¼ cups dairy-free dark chocolate chips
Instructions
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Break up graham crackers into pieces and add them to a food processor. Pulse a few times until it forms a fine crumb.
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In a mixing bowl, combine the graham cracker crumbs, pumpkin puree, sugar, and cinnamon. Stir until well combined.
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Roll the mixture into balls and place on a parchment-lined baking sheet or plate. Place in the freezer for about 30 minutes to help them firm up a bit.
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When 30 minutes has passed, melt the chocolate chips in the microwave. Use 30 second intervals, stirring well between each interval to ensure the chocolate does not burn. It should only take a few intervals to fully melt all the chocolate.
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Roll each pumpkin truffle ball in the melted chocolate, using a spoon to help fully coat them and remove from the chocolate. Place them back on the parchment-lined plate or baking sheet.
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Place the pumpkin truffles in the refrigerator for 15-20 minutes, until the chocolate hardens. Enjoy now, or transfer to an airtight container to store in the refrigerator for up to 4-5 days.
Recipe Notes
- If you prefer, you refrigerate the filling balls (rather than freeze) if it’ll be a few hours until you can get back to them to coat in chocolate.
Nutrition facts (approximate per truffle): 156 calories, 9.5 g fat, 5 g saturated fat, 45 mg sodium, 23 g carbohydrate, 3.5 g fiber, 14 g sugar, 2 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 26%, Potassium: 4%
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