These Pumpkin Protein Truffles are a tasty and healthy snack! Made with pumpkin puree, protein powder, and a touch of sweetness, they’re perfect for any time of the day.
They are so easy to make, and the best part? You can enjoy them guilt-free! I love keeping a batch in the fridge for when those snack cravings hit. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience. If you want a fresher taste, roasting and pureeing a real pumpkin works great too! Just make sure it’s plain and not pumpkin pie filling.
Protein Powder: I typically use vanilla protein powder for a hint of sweetness. If you prefer plant-based options, pea or rice protein works well too. You could also skip it entirely for a lower protein version, but the texture may be a bit different.
Almond Flour: This helps bind the truffles while giving them a nice, nutty flavor. If you have nut allergies or need a gluten-free option, try oat flour or a seed meal like sunflower seed flour instead.
Maple Syrup or Honey: Both add sweetness. If you want lower sugar, you can substitute with stevia or another sweetener. Just adjust the amount since some are sweeter than others.
Chocolate for Coating: Dark chocolate gives a rich flavor. If you’re not a fan, white or milk chocolate can also work. Dairy-free chocolate chips are a great choice for vegan options!
How Can You Ensure Your Truffles Hold Their Shape?
The trick to firm truffles is freezing! Before coating them in chocolate, freeze the shaped balls for 30 minutes. This step makes them easier to handle and helps prevent them from falling apart in the melted chocolate.
- Make sure to mix the ingredients well to form a thick mixture. If it’s sticky, add more almond flour gradually.
- Shape the mixture into balls and place them on a lined baking sheet to freeze.
- After freezing, coat each ball quickly in chocolate to keep them firm.
Don’t skip the chilling step. It makes all the difference in keeping your truffles perfectly round!
How to Make Pumpkin Protein Truffles
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup vanilla or unflavored protein powder
- 1/2 cup almond flour
- 1/4 cup maple syrup or honey
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 oz dark or semi-sweet chocolate (for coating)
- Sea salt flakes for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 1 hour total, including chilling time. You’ll spend a little while mixing and shaping the truffles, and then they’ll need some time in the freezer to firm up before coating them in chocolate. It’s quick, easy, and totally worth it!
Step-by-Step Instructions:
1. Make the Mixture:
In a large mixing bowl, mix together the pumpkin puree, protein powder, almond flour, maple syrup (or honey), pumpkin pie spice, vanilla extract, and salt. Stir well until everything is evenly combined and forms a thick, dough-like consistency. If the mixture feels too sticky, don’t worry! Just add a bit more almond flour until it holds together nicely.
2. Shape the Truffles:
Using your hands or a small cookie scoop (this is a fun step!), shape the mixture into small balls, about 1 inch in diameter. Place each ball on a parchment-lined baking sheet as you go. This keeps them from sticking!
3. Freeze to Firm Up:
Pop the baking sheet with the truffle balls into the freezer for about 30 minutes. This will help them firm up so that they hold their shape when you dip them in chocolate.
4. Melt the Chocolate:
While the truffles are getting nice and firm, it’s time to melt the chocolate! You can do this in a microwave-safe bowl in short bursts of 20-30 seconds, stirring in between, or use a double boiler if you have one. Keep heating until the chocolate is completely smooth.
5. Coat the Truffles:
Once the truffles are firm, take them out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, coating it completely. Let any excess chocolate drip off before placing it back on the parchment paper.
6. Add the Finishing Touches:
While the chocolate is still wet, sprinkle a pinch of sea salt flakes on top of each truffle if you like a little salty-sweet flavor!
7. Set and Store:
After coating, return the truffles to the fridge or freezer for about 15-20 minutes or until the chocolate is fully set. Once set, store them in an airtight container in the refrigerator. Enjoy these tasty little treats chilled!
These pumpkin protein truffles are not just delicious, but they also pack a nutritious punch. Perfect as a snack or a healthy dessert, they’re bound to become a favorite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin can be used! Just make sure to roast it first until soft, then puree it until smooth. This will give your truffles a fresh flavor, but ensure you drain any excess water to maintain the right consistency.
What If My Mixture Is Too Sticky?
If the mixture is sticky and hard to shape, simply add a little more almond flour, one tablespoon at a time, until it reaches a thicker, more manageable consistency. This will help your truffles hold their shape better.
How Long Can I Store These Truffles?
You can store the pumpkin protein truffles in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Use a Different Sweetener?
Absolutely! You can substitute the maple syrup or honey with agave syrup, stevia, or any preferred sweetener. Just make sure to adjust the amount as some sweeteners are much sweeter than others.
