These Pumpkin Protein Truffles are the perfect bite-sized treats! With creamy pumpkin and a boost of protein, they’re great for a quick snack or a tasty dessert.
Plus, they’re super fun to make! Just mix, roll, and enjoy. I love popping one in my mouth whenever I need a little energy boost—healthy and yummy! 🎃✨
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the truffles! Canned pumpkin is convenient and adds moisture. If you can’t find it, you can use homemade pumpkin puree by roasting and blending pumpkin flesh, just ensure it’s not watery.
Protein Powder: I like using vanilla-flavored protein for extra sweetness, but unflavored works too. If you’re vegan or gluten-free, opt for plant-based protein powder made from peas or brown rice.
Almond Flour: Almond flour gives a nice nutty flavor and helps with texture, but if you have nut allergies, finely ground oats or coconut flour are great alternatives!
Maple Syrup or Honey: Either sweetener works, but for a vegan option, stick with pure maple syrup. It adds a lovely flavor that pairs well with pumpkin spice.
Dark Chocolate: I recommend using chocolate that’s at least 70% cocoa for a rich flavor. You can substitute it with dairy-free chocolate chips or even yogurt-covered chocolate if you prefer something lighter.
How Do I Achieve the Perfect Chocolate Coating?
Getting a smooth chocolate coating can be tricky, but here’s how to do it:
- Make sure the chocolate is fully melted and smooth. Avoid overheating, as this can cause it to seize.
- When dipping the balls, use a fork or toothpick to help coat them evenly and allow excess chocolate to drip back into the bowl.
- Work quickly! Sprinkle salt or nuts on top while the chocolate is still wet, so it sticks well.
- Let the dipped truffles set on parchment paper. This prevents them from sticking and allows for easy cleanup.
With these tips, your chocolate coating will look professional and taste amazing!
How to Make Pumpkin Protein Truffles
Ingredients You’ll Need:
Base Ingredients:
- 1 cup canned pumpkin puree
- 1 cup vanilla or unflavored protein powder
- 1/2 cup almond flour or finely ground oats
- 1/4 cup pure maple syrup or honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Coating:
- 4 ounces dark chocolate (for coating)
- Sea salt flakes or crushed nuts for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus an additional 1 to 2 hours for chilling the mixture and setting the chocolate. With a little patience, you’ll have delicious truffles ready to enjoy!
Step-by-Step Instructions:
1. Mixing the Base:
In a medium-sized mixing bowl, combine the canned pumpkin puree with the protein powder, almond flour (or ground oats), maple syrup (or honey), pumpkin pie spice, vanilla extract, and a pinch of salt. Stir everything together until a dough-like mixture forms that is slightly sticky but holds together well.
2. Chilling the Mixture:
Cover the bowl with plastic wrap and place it in the refrigerator for about 20 minutes. Chilling helps the mixture firm up, making it easier to shape into truffles.
3. Shaping the Truffles:
After chilling, take the mixture out and use a tablespoon or a small cookie scoop to portion out the mixture. Roll each portion into a ball shape and place them on a parchment-lined tray.
4. Firming Up the Balls:
Pop the tray back in the fridge and chill the rolled balls for an additional 15 to 20 minutes. This will help them hold their shape during the coating process.
5. Melting the Chocolate:
While the truffle balls firm up, melt the dark chocolate. You can do this in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth, or through a double boiler method if you prefer.
6. Coating the Truffles:
Once the chocolate is melted, dip each pumpkin ball into the chocolate, allowing any extra chocolate to drip off. Place the coated truffles back on the parchment paper.
7. Adding Garnish:
If desired, drizzle leftover chocolate over the truffles or sprinkle sea salt flakes or crushed nuts on top while the chocolate is still melty. This adds a nice touch and extra flavor!
8. Setting the Truffles:
Refrigerate the truffles again for at least 30 minutes or until the chocolate coating is fully set.
9. Serving and Storing:
Once set, enjoy these delicious truffles chilled. Store any leftovers in an airtight container in the refrigerator, and they will keep well for several days.
Have fun making these delightful Pumpkin Protein Truffles that combine the cozy flavors of pumpkin spice with a rich chocolatey exterior. Perfect for snacking anytime!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just make sure to cook and blend the pumpkin until smooth, and let it cool before mixing with the other ingredients. Just be mindful that homemade puree might be a bit wetter, so adjust the almond flour or protein powder accordingly.
How Do I Store Leftovers?
Store any leftover truffles in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days. For longer storage, you can freeze them, but be sure to layer them in a container with parchment paper to prevent sticking.
Can I Make These Protein Truffles Vegan?
Yes! To make them vegan, use a plant-based protein powder and replace honey with pure maple syrup. The rest of the ingredients are naturally vegan-friendly!
What Can I Use Instead of Almond Flour?
If you have nut allergies or prefer not to use almond flour, you can easily substitute it with finely ground oats or coconut flour. Just keep in mind that coconut flour is more absorbent, so you might need to reduce the amount slightly.
