Pumpkin Pie Truffles Recipe

I think I’ve created a monster.  Perfect timing with Halloween just around the corner.

I’ve never had much of a sweet tooth not even when it came to chocolate.


I started making my own chocolate at home!

Now I’ve become a chocolate making (and eating) “monster.”  When I call myself a “monster” it’s mainly because I’m now really excited about chocolate.  Not just any kind of chocolate though.  Organic Raw Homemade chocolate.

I started doing crazy things that I never thought I could do.  Like make my own truffles!

It really is simpler than you think and much more healthier than store bought chocolate.

This Pumpkin Pie Truffle recipe I have for you this month is rich in antioxidants and flavor.  You’re not eating empty calories, but instead eating something extremely nourishing.  In addition to flavonoids (antioxidants), raw chocolate has Magnesium, Calcium, Zinc, Iron, Copper, and Potassium.

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Pumpkin is high in fiber, rich in beta-carotene (antioxidant), Potassium, and Vitamin C!

Both main ingredients (Cacao & Pumpkin) are rich in antioxidants so these little decadent truffles pack a powerful punch against free radicals that cause certain cancers.

These chocolate truffles are also Vegan, Paleo, and Gluten Free!

Now this is my kind of Halloween candy!

Pumpkin Pie Truffles


1 cup food grade Organic Cocoa Butter

1 cup Raw Organic Cacao

3-6 Tablespoons Organic Honey or Agave

Pumpkin Pie Filling

1 cup Pumpkin Puree

1 cup Coconut Flour

2 tablespoons Coconut Oil

3/4 cup Coconut Sugar

1 tbsp. Arrowroot

2 tsp. Cinnamon

1/2 tsp. Powdered Ginger

1/2 tsp. ground nutmeg

1/2 ts. ground cloves

2 tbsp. Pumpkin Pie Spice

1 tbsp. Vanilla

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1. To keep the cocoa butter in raw, it is best to allow it to melt in the hot sun naturally.  This can take up to an hour.  If you don’t have that kind of time, then stove top or microwave works as well. However, there may be some loss in nutrition.

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2. Place Coconut Sugar and Arrowroot in a high powered blender (preferably a Vitamix or Blendtec) and process until a fine powder.

3.  Add coconut sugar in a bowl with the Puree, Coconut Flour, Coconut Oil, spices, and syrup.  Hand mix all ingredients and form small 1 inch balls.

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4. Refrigerate the pumpkin balls and start making the chocolate.

5. Once the cocoa butter melts, add raw cacao powder and honey.  Stir until it forms a smooth chocolate.  A whisk helps to prevent the honey from settling at the bottom of the bowl.  Add more honey if you like a sweeter chocolate.

6. Remove pumpkin balls from refrigerator.  Line a tray with parchment or wax paper.  Dunk each pumpkin into the chocolate and then place it on the parchment paper to cool.

If you notice the chocolate only leaving a thin coat on your truffles, then try refrigerating the chocolate for 2-4 minutes.  This will help it thicken.

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