I’ve been so excited to share this Vegan Pumpkin Cookie Dough Truffle recipe with you because it’s a twist on one of my favourite snacks–chickpea cookie dough. Yes, this recipe contains chickpeas but you can’t tell! It’s kid approved and skeptical omnivorous uncle approved and no chickpeas were detected in the tasting. It’s a great way to add texture, protein and nutrients to a sweet treat!

Pumpkin Cookie Dough

Of course, I had to make them pumpkin spice so I added pumpkin, the appropriate spices and coated them in a vegan white chocolate. You can also eat the cookie dough as is, but dipped in chocolate, the result was a truffle-like dessert. It’s perfect to store in the freezer meaning it’s also a meal-prep friendly dessert!

Pumpkin Cookie Dough

It comes together in about 5 minutes in the food processor, and the only cooking you really need to do is melt some vegan chocolate for the coating. As always, the recipe is highly adjustable, so increase or decrease the sweetness and spice as you like. All the ingredients are basic and very affordable (oats and chickpeas are some of the cheapest foods friends!) and you can even modify the nut/seed butter to use peanut butter, or almond butter–I always encourage playing around with recipes and using what you have on hand if it’s more convenient.

Pumpkin Cookie Dough
Anyways, I hope you try this recipe out, and I’m warning you now… they’re very addictive!

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Pumpkin Cookie Dough Truffles [vegan, gluten free, refined sugar free, oil free]

  • Author: Remy
  • Prep Time: 10 minutes
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 12 small truffles 1x
  • Category: Snacks, Dessert
  • Method: Blending
  • Cuisine: American

Description

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!


Scale

Ingredients

  • 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)

Instructions

  1. In a food processor, combine chickpeas, pumpkin, cashew butter, 1/4 cup oat flour, vanilla extract, pumpkin spice, maple syrup and salt.
  2. 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.
  3. Taste the batter and make sure it is sweet/spiced enough for you. Adjust accordingly.
  4. Transfer the batter to a bowl and fold in chocolate chips.
  5. Using a melon baller or small spoon, scoop cookie dough and roll them tightly into balls.
  6. 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.
  7. 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.
  8. 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.
  9. 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!).

Notes

*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.

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

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Love & dessert always,

You may also like: Pumpkin Spice Tahini CookiesPumpkin Spice Pecans

 

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Filed under: Eat, Gluten Free, High Protein, Oil Free, Snacks, Sweet Treats

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BY Remy • October 9, 2018

Healthy Pumpkin Cookie Dough Truffles [vegan, gluten free, refined sugar free, oil free]

Pumpkin Cookie Dough

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories