I know that 2020 festivities will look very different for many of us, but we still need some seasonal treats to include in the celebration. I love a good healthy-ish truffle recipe for this. They’re so easy but feel so fancy—aka perfect for people like me who consider themselves “not a baker” but still want to share something special for dessert.
As a person who suffers from nut allergies, though, sometimes it’s hard to find a recipe that doesn’t call for almond butter, walnuts, pistachios, and all other manner of deliciousness I can’t eat. My allergies set in when I was in my twenties, so I know what I’m missing : (
Anyway, after seeing a batch of beautiful Halloween-themed gluten-free pumpkin truffles over on Once Upon a Pumpkin, I couldn’t wait to try an allergy-friendy version. Halloween may be over, but we’ve still got Thanksgiving and all the December holidays ahead.
I’ve been playing around with chickpea flour in savory recipes, and I was curious to try it in something sweet. Aside from the nut-free factor, I also love that it’s high in fiber and protein and has a mild flavor. That said, the texture is pretty dense, so it’s not a 1:1 swap with regular flour. In a recipe like this, though, I think the density works really well to bind the truffle filling together.
So yes, these have chickpea flour in place of almond and coconut and tahini instead of peanut butter. You could also swap in sunflower seed butter for sesame allergies and just use all oat flour if you have to avoid all legumes. You can also make these gluten-free by using gluten-free oats and oat flour and by ensuring all toppings are gluten-free. Making sure your chocolate is allergy-safe is a must too if you have to be mindful of potential cross. One brand I buy a lot for this purpose is Enjoy Life.
Not allergy-related, but if you can’t find pumpkin purée, butternut squash or even sweet potato will do just fine.
This recipe makes the perfect little treat, but if you wanted to make it a little more applicable to everyday snacking, try just drizzling on the chocolate instead of doing a full coating. The texture of these makes them great energy bites you keep stored in the fridge.
Nut-Free Pumpkin Truffles
Makes 12 Truffles
- ⅔ cup oat flour or rolled oats (gluten-free if needed)
- ¼ cup chickpea flour (I like this one)
- 2 scoops collagen (optional)
- 1 tablespoon cacao powder
- ½ teaspoon pumpkin pie spice
- Dash of sea salt
- 2 tablespoons tahini
- 1-2 tablespoons honey or maple syrup
- 1/4 cup pumpkin
- ⅓ cup dark chocolate chips
- ¼ cup sprinkles, chia seeds, or other desired toppings
-Pulse all ingredients except chocolate and toppings in a food processor until the mixture resembles a thick dough.
-Using a cookie scoop or tablespoon, divide dough into 12 balls, using your fingers to roll if needed. Chill in the fridge for at least 10 minutes.
-Roll each truffle in the chocolate and then immediately in toppings. Lay on parchment paper on a flat surface to cool. Repeat with remaining truffles.
-Return the chocolate-covered truffles to the fridge to harden and store refrigerated.
Disclosure: Any specific product mentions are items I feel strongly about and either use or recommend in real life. This post include a few affiliate links.
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