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No-Bake Vegan Pumpkin Truffles

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Creamy, spiced, and coated in silky dairy-free white chocolate, these No-Bake Vegan Pumpkin Truffles are the perfect bite-sized fall treat. With pumpkin puree, warm spices, and a rich chocolate shell, they’re effortless to make and irresistibly delicious.

Ingredients

200g digestive biscuits (or plain/gluten-free biscuits)

60g vegan or dairy-free cream cheese

2 teaspoons pumpkin spice

1 tablespoon pumpkin puree

200g dairy-free white chocolate

Orange food gel (optional)

Instructions

  1. Place biscuits in a food processor and pulse until fine crumbs form. Alternatively, crush them in a sealed bag with a rolling pin.
  2. Transfer crumbs to a mixing bowl and add vegan cream cheese, pumpkin spice, and pumpkin puree. Mix until smooth and moldable. Adjust texture by adding more cream cheese or crumbs if needed.
  3. Melt the dairy-free white chocolate in 20-second microwave intervals or using a bain-marie. Stir until smooth, then mix in a small amount of orange food gel, if desired.
  4. Spoon some melted chocolate into each cavity of a silicone mold, coating the sides to form a shell. Freeze for 10–15 minutes until set; repeat for a thicker shell if desired.
  5. Fill each mold with the pumpkin truffle mixture, smoothing the tops, then cover with the remaining melted chocolate to seal.
  6. Freeze again for 15 minutes until firm. Gently remove truffles from the molds and let sit at room temperature for a few minutes before serving.

Notes

Add crushed nuts like pecans or walnuts for extra crunch.

For a stronger pumpkin flavor, add more pumpkin puree and spice.

Use dark chocolate instead of white for a richer variation.

Roll mixture into balls and dip in melted chocolate if no mold is available.

Store in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Find it online: https://chocolatecoveredamy.com/no-bake-vegan-pumpkin-truffles/