Paleo Fudgy Pumpkin Pie Truffles

5 from 1 review

Yield: About 14 truffles 1x


  • 1/2 cup pumpkin puree
  • 1/2 cup coconut butter (or any nut butter!)
  • 2 tablespoons maple syrup (can sub honey)
  • 1/4 cup coconut flour
  • 1 teaspoon pumpkin pie spice
  • 1 packet Vital Proteins Collagen Peptides
  • 1 cup dark chocolate chips
  • 1 teaspoon coconut oil


  1. Pulse together truffle ingredients together (except chocolate chips + coconut oil) until well combined into a chocolatey dough-like consistency
  2. Line a baking tray with parchment paper and begin rolling the dough into individual truffle balls
  3. Place evenly across baking tray and pop in fridge for about 20 minutes
  4. While truffles are in fridge, melt the chocolate chips in microwave with coconut oil, heating on 30 second increments until fully melted
  5. Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pumpkin pie spice
  6. Place back in fridge for about an hour to set (or freezer)
  7. Store in airtight continuer for 5 days in fridge or a couple of months in freezer
  • Author: rachel mansfield
  • Category: paleo, grain-free, gluten-free, dairy-free
  • Cuisine: desserts, snacks, truffles