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Chocolate-covered Pumpkin Banana Truffles
What’s Inside: These easy raw treats are perfect to whip up in a snap using some ripe bananas and pumpkin puree. They’re perfect for Paleo, Vegan, and AIP diets using simple swaps for chocolate.
SAY HELLO TO THE NEW TRUFFLE SHUFFLE, guys! I’m so excited about these easy, no-bake, delish paleo and vegan pumpkin truffles. They’re naturally sweetened with banana and a little sweetness from your favorite baking chocolate, too. These are so customizable and ready within minutes. Everyone will want a bite of these healthy truffles…
Let’s take a look at the main ingredients…
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- BANANA
- PUMPKIN PUREÉ
- NUT/SEED/COCONUT BUTTER
- PUMPKIN SPICE
- CHOCOLATE OR CAROB COVERING
= A recipe for autumn magic in truffle form ✨
Once you bite through the chocolate truffle goodness, you’re greeted with a smooth and naturally-sweetened center with all the #pumpkinspice goodness! And heads up, for trick-or-treaters… they’ll probably want to bring a cooler…hehe.
Speaking of pumpkin spice goodness and autumn goodies… have you checked out these Flourless Pumpkin Muffins?
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Ingredients
Truffle Filling
- 1 ripe banana (fair trade)
- 1/4 cup pumpkin pureé unsweetened
- 5-6 Tbsp coconut flour
- 1 Tbsp nut, seed, or coconut butter (I love Georgia Grinders nut butters, use FOODDBYMARS for 25% off, use coconut butter for AIP)
Pumpkin Spice Blend (can use your own or make it using these spices)
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves (omit for AIP)
- ground turmeric (for sprinkle on top)
- 1/2 tsp ground cardamom (omit for AIP)
- 1/4 tsp ground ginger
Chocolate Shell
- 1/4 cup dark chocolate or carob chips (carob for AIP, can also use cacao or carob powder and mix with coconut oil if you don't have chips)
- 1-2 Tbsp coconut oil melted
Instructions:
- Add all filling ingredients to a food processor and blend until creamy (start with 5 Tbsp of the flour).
- Next, add in the pumpkin spice, and blend again to incorporate, taste and adjust seasonings as desired.
- The filling should be rolling into a ball but still be moist to touch, if it's not forming, you can add an additional Tbsp of coconut flour.
- Using a tablespoon, scoop out the filling and roll into balls, set them on parchment-lined plate or tray and chill for 15 mins or so in the fridge to set.
- Meanwhile, make the chocolate by mixing chocolate or carob with coconut oil, you can heat together either on a stove carefully or in the microwave for a minute or so. Mix well and adjust as needed (if using chocolate that's sweetened, you're all set, if not feel free to add honey or maple syrup if needed).
- Pour melted chocolate/carob into a bowl and dunk each truffle into the coating, using 2 forks you can roll the truffle around while shaking off the excess chocolate and placing back on the parchment paper. Return to the fridge to set for another 10 minutes or so (or can even put it in the freezer for a few minutes if you can't wait!) Serve and store in the fridge.
-Alison Marras
browse more recipes:
AIP Banana Dairy-free Desserts Fall Gluten-free Grain-free Nightshade-free Nut-free Paleo Pumpkin Snack Winter
Meet Alison Marras
I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.
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6 comments
Hi is there a non nut option for the coconut flour?
I am not a big “baker” so these were perfect for me! 🙂 They are the perfect sweet treat. I just used regular pumpkin pie spice and they were delish!
These are delicious! I love the flavor combination- it tastes like fall but it’s not overly sweet. Will certainly make this again!
what a great way to use up all the cans of pumpkin I have in my pantry….. still! yum
I’m loving the banana and pumpkin flavor combination. The spice blend and chocolate coating make every bite taste amazing!
Love all the flavors you have here and my kind of dessert, too. Love that they’re bite-size for portion control!