Pumpkin Fudge Truffle Recipe

Today’s treat is a special one! I created this recipe last year while experimenting with something “healthier” and allergy-friendly  for my daughter’s pre-school Halloween party. Since most schools are nut-free, sunflower seed butter has become my go-to for my children. I made these for a party full of yoga instructors a few weeks ago and they were calling them my “magic pumpkin delights.” These are fudgey, smooth, delicious, and addictive! Eat them and serve them fast, or else they will melt in your hand before they melt in your mouth!

I know that this will be a special treat I’ll be making for years to come around this time of year. We found out two weeks ago that my 14-month-old son has a severe tree nut allergy. I will be sharing more on this once I can collect my thoughts, but for now, enjoy!




Pumpkin Fudge Truffle Recipe


for the truffle center:

  • 12 ounces pumpkin puree (I use Farmer’s Market brand organic & BPA-free)
  • 1/2 cup creamy Sunflower Seed Butter (watch ingredients, no added sugar also, cashew butter would be amazing in this if you don’t have allergies)
  • 1/4 cup coconut butter
  • 1/4 cup grade-B maple syrup
  • 1 tsp vanilla
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon cinnamon
  • a pinch of sea salt

for the chocolate layer (updated to make more):

  • 3/4 cup coconut oil
  • 3/4 cup unsweetened cocoa powder or raw cacao
  • 1 1/2 TBSP maple syrup
  • 1/4 teaspoon vanilla
  • a dash of cinnamon
  • a pinch of sea salt


Take your jar of coconut butter and place it in a pot of hot water and wait a few minutes of it to soften (can also microwave a glass jar, take the metal lid off first!). Stir it with a knife until it is smooth and creamy. Place all ingredients for truffle center in your food processor and blend until smooth. Place the batter in the  fridge for 10-15 minutes. Meanwhile, line a cookie sheet with parchment paper and prepare the chocolate shell by melting coconut oil in a pan and whisking in the remaining ingredients until smooth. After 10 minutes or so, take the pumpkin batter out of the fridge and use a cookie scooper to scoop balls on to the parchment-lined sheet. Place this in the freezer for 20-30 minutes until firm. Once they are set, dip the truffles in the chocolate sauce. Be sure the chocolate is cooled or else the truffles will melt. Once they are covered place them back in the freezer to set, then move them to the refrigerator until they are ready to be served!

Warning: These are addictive!



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