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A plate with dairy free pumpkin truffles.

Dairy Free Pumpkin Truffles

These dairy free pumpkin truffles are made with five simple ingredients. A perfect fall treat!
Course Dessert
Cuisine American
Keyword dairy free pumpkin truffles
Prep Time 20 minutes
Chill Time 45 minutes
Total Time 1 hour 5 minutes
Servings 14 pumpkin truffles
Calories 156 kcal
Author Dairy Free for Baby

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

  1. Break up graham crackers into pieces and add them to a food processor. Pulse a few times until it forms a fine crumb.
  2. In a mixing bowl, combine the graham cracker crumbs, pumpkin puree, sugar, and cinnamon. Stir until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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%