PUMPKIN PIE PROTEIN TRUFFLES (VEGAN)
Pumpkin and white chocolate is one of my favorite fall flavor combos! These Pumpkin Pie Protein Truffles taste like pumpkin pie rolled into balls and smothered with rich white chocolate. They're also gluten-free, dairy-free, vegan, and easily made low carb and keto. So irresistible I've made two batches already! Literally cannot distinguish these from full sugar treats.
Did you know? Pumpkin is an antioxidant powerhouse, but it's also a good source of iron! Just one cup contains about 18% of your daily needs. Those at risk for iron deficiency include women of reproductive age, pregnant women, those who exercise vigorously, vegetarians, frequent blood donors, and those with GI damage caused by Celiac, peptic ulcers, colon polyps, etc. (source)
Protein recommendations
This recipe does require vegan protein and not whey. You could "try" casein as it tends to be more absorbent but I would steer you away from whey blends or whey isolate. If that's all you have, you're going to have to modify the recipe by adding coconut flour until the dough is less sticky.
My favorite vegan protein is LIV Body Lean Vegan Protein! I used their Pumpkin Pie flavor which just tastes incredible in these. You could also use Frosted Oatmeal Cookie with a little extra spice. Feel free to use my code "SARAHWILKINS" for 20% off everything LIV Body ;)
Final note - you should be able to use another pea protein, rice protein, vegan protein blend, or even soy isolate. Soy would probably need less pumpkin or a little coconut flour to avoid getting too moist.
Sweetener recommendations
Depending on the protein you use and your personal tastes, you may not need any sweetener! However, I like the "dessert-like" taste so I added a little. I used a calorie-free brown sugar alternative for some molasses flavor, specifically Truvia Sweet Complete Brown. You could also use Lakanto Golden Monk Fruit, Swerve Brown, or Sukrin Gold.
Of course regular brown sugar or coconut sugar would work, but these do increase the overall calories, carbs, and sugar!
Other dry ingredients
The only other dry ingredients in this recipe are the spices: cinnamon, nutmeg, ginger, and a dash of salt. If you don't have all these individual spices, feel free to substitute a teaspoon of pumpkin pie spice!
Wet ingredients
Obviously, these have pumpkin in them! I used 100% pure canned pumpkin but you can also use roasted mashed pumpkin.
The almond butter can also be swapped for cashew butter, or sunflower seed butter. Peanut butter would work but might taste a bit weird.
The only other (optional) wet ingredient is pure vanilla extract.
White chocolate coating
To coat these truffles, I used Evolved vegan keto white chocolate, which is both sugar free and dairy free. You can also use just vegan or just sugar free, or neither!
White chocolate is especially tricky to melt and the best way I've found is to use the microwave! Use a microwave-safe dish that's completely dry or the chocolate will "seize" and get clumpy. In the same way, using a double boiler can steam the white chocolate resulting in a grainy texture. Licking the spatula or spoon will also add moisture and ruin your melted chocolate (learned this the hard way)!
Feel free to drizzle the white chocolate over top or roll each truffle - completely up to you ;) Here's the recipe to make your own vegan Pumpkin Pie Protein Truffles!
This post contains affiliate links and is sponsored by LIV Body.
Pumpkin Pie Protein Truffles (Vegan)
Sarah Wilkins
12
20 minutes
86
Dessert
Pumpkin and white chocolate is one of my favorite fall flavor combos! These Pumpkin Pie Protein Truffles taste like pumpkin pie rolled into balls and smothered with rich white chocolate. They're also gluten-free, dairy-free, vegan, and easily made low carb and keto. So irresistible I've made two batches already! Literally cannot distinguish these from full sugar treats.
Ingredients
- 1/2 cup (65g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Pumpkin Pie, code SARAHWILKINS for 20% off)
- 3 tbsp. sugar free brown sugar alternative* (I used Truvia)
- 1/2 tsp. ground cinnamon*
- 1/4 tsp. ground nutmeg*
- 1/4 tsp. ground ginger*
- Dash salt
- 6-7 tbsp. 100% pure pumpkin
- 3 tbsp. almond butter*
- 1/2 tsp. pure vanilla extract
Coating:
- 3 oz. dairy free white chocolate
- 1/2 tsp. coconut oil
*Substitutions in the blog post above.
Directions
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add wet ingredients (through vanilla) and mix until a firm dough is formed. If the the mixture is too crumbly, add water a teaspoon at a time.
- Using heaping tablespoons, roll dough into a dozen balls and place on a parchment or wax paper lined sheet (or plate).
- Place sheet or plate in freezer while you melt the chocolate.
- Now, it’s time to melt your chocolate! To avoid grainy chocolate, don’t let any moisture get into your chocolate (use a clean, dry spoon and bowl - and NO licking!)
- Add white chocolate and coconut oil to a microwave safe dish.
- Heat on “melt” setting (or half power) or use 30 second intervals, stirring in between intervals (no licking the spoon). Chocolate should be glossy, smooth, and thick syrup consistency.
- Remove chilled protein truffles from the freezer and roll in melted chocolate using two forks, returning to plate or sheet.
- Let chocolate set at room temperature. Finish in the fridge to speed things up. Enjoy! Leftover truffles will keep in an airtight container in the fridge for at least a week.
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