A high protein, whole food ingredient pumpkin cookie dough truffle recipe. Makes for a great holiday dessert, or a meal-prep friendly snack you can store in the freezer!
- 1/2 cup chickpeas (skins removed)*
- 2 tbsp pumpkin puree
- 2 tbsp cashew butter (can sub nut or seed butter of choice)
- 1/4 cup + 1/4 cup oat flour
- 1/2 tsp vanilla extract
- 1 teaspoon pumpkin spice
- 2 tablespoons maple syrup
- 1/8 tsp salt
- 1/4 cup vegan chocolate chips (I used mini vegan chips)*
- 1/2 cup vegan chocolate (I used Salted Caramel Loving Earth Chocolate)
- In a food processor, combine chickpeas, pumpkin, cashew butter, 1/4 cup oat flour, vanilla extract, pumpkin spice, maple syrup and salt.
- Pulse until mixture becomes smooth and chickpeas are broken down, then add in the remaining 1/4 cup oat flour and pulse until a dough forms.
- Taste the batter and make sure it is sweet/spiced enough for you. Adjust accordingly.
- Transfer the batter to a bowl and fold in chocolate chips.
- Using a melon baller or small spoon, scoop cookie dough and roll them tightly into balls.
- Place on a parchment lined tray or plate and allow to sit in the freezer for about 30 min to 1 hour. This will just allow the dough to firm up, and will make coating them in chocolate much easier.
- While the cookie dough sets, melt your 1/2 cup vegan chocolate by using the double boiler method OR in a microwave. To double boil, place in a small dish then place the small dish into a saucepan with a little bit of water in the bottom. Stir until the chocolate melts.
- Remove the dough from the freezer and using a fork, place each ball of dough in the chocolate and cover. Return to lined baking tray and place in the fridge or freezer for about 10 minutes, until chocolate is set and hardened.
- Store in the fridge for up to 5-7 days or keep in the freezer for longer term storage (but allow to thaw before eating!).
*Removing chickpea skin will result in a smoother cookie dough, but this does take some time so you can skip it if you’d really like to.
*Most chocolate chips (including vegan ones) contain refined sugar and oil. As an alternative, you can opt for cacao nibs, or just remove the chocolate chips from the recipe.
- Prep Time: 10 minutes
- Cook Time: 5
- Category: Snacks, Dessert
- Method: Blending
- Cuisine: American
Keywords: vegan, dessert, healthy snacks, pumpkin spice, cookie dough, vegan cookie dough, oil free vegan, gluten free vegan, gluten free, oil free, refined sugar free