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These Pumpkin Pie Protein Truffles are the ultimate fall treat. Pair with a cozy cup of tea or coffee during the afternoon slump for the perfect pick-me-up. Get the recipe at naturallysweetkitchen.com #naturallysweetkitchen

Pumpkin Pie Protein Truffles

These Pumpkin Pie Protein Truffles are the ultimate fall treat. Pair with a cozy cup of tea or coffee during the afternoon slump for the perfect pick-me-up. 

Category Snacks
Keyword Pumpkin Pie Protein Truffles
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Serves 20 truffles
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 400 g butter beans drained and rinsed
  • 200 g pumpkin purée
  • 75 g coconut sugar
  • 1 tsp pure vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 100 g porridge oats (quick cooking oats)

Optional

  • 25 g white chocolate
  • ½ tsp unrefined coconut oil

Method

  1. Tip the beans, pumpkin purée, coconut sugar, vanilla extract, and spices in a food processor and whiz until smooth. You may need to scrape down the sides of the bowl a few times.
  2. Add the oats and process again until completely smooth.
  3. Roll the dough into 20 equally sized balls and place on a baking tray or piece of parchment paper.

Optional Drizzle

  1. Melt the white chocolate and coconut oil in a small saucepan over a low heat.
  2. Use a spoon to drizzle the chocolate over the protein truffles in a zig-zag pattern.

Notes

  • These truffles taste best the day after they are made as the flavours have had time to develop.
  • I always use Green & Black’s white chocolate as it’s the only one I can find that uses raw cane sugar instead of refined sugar. You could also use sugar-free white chocolate.
  • These protein truffles will keep refrigerated sealed in an airtight container for up to one week.