Pumpkin Cheesecake Truffles


Pumpkin Cheesecake Truffles

Yummy pumpkin cheesecake truffles with a rich dairy-free filling dipped in dark chocolate. Healthier Halloween candy or easy bite-sized fall dessert!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


  • ½ cup (120g) pumpkin purée
  • 8 oz (200g) vegan cream cheese
  • ¼ cup (65g) Natural SunButter
  • ½ cup (100g or about 6) pitted medjool dates
  • 6 tbsp (45g) coconut flour
  • 2 tsp pumpkin pie spice
  • 1 cup (180g) dark chocolate chips


  • In a food processor combine dates, pumpkin, cream cheese, and SunButter.
  • Process until dates are completely broke down and mixture is smooth.
  • Add the flour and spice.
  • Process again until well combined.
  • Scoop or roll into balls. Freeze for 1-2 hours.
  • Melt the dark chocolate chips.
  • Dip/coat each ball in dark chocolate, and refrigerate until chocolate is set.
  • Enjoy! Keep leftovers in the fridge.



*You could also try greek yogurt here, but you may need a little more flour.
**Soak and drain if they are very hard.
Nutrition: (Serving Size — 1 truffle)
Calories: 128Fat: 10gSugar: 5gSaturated Fat: 5g
Protein: 2gFiber: 3gSodium: 37mgCarbohydrates: 10g
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