Chocolate · Desserts · Easy · Gluten Free · No Bake · Snacks · Sweets · Uncategorized · Vegan

Vegan Pumpkin Spice Truffles

Hey everyone! I hope your week is starting off great 🙂

This past weekend was such an exciting time! On Saturday, I got to watch my dad run his second 5k and beat his previous time. Then, Sunday, I finished my first half marathon and ran it in less than 2 hours! (My official time was 1:59:48) The atmosphere the entire race weekend was so positive and inspiring, that I can’t wait to run another half! I have a few trail races and smaller races coming up that I’m really excited about, too. Running has taught me so much about planning, perseverance, and goal-setting. Instead of trying my hardest to impress others, I’m finally setting and reaching goals for myself and really enjoying the process. If you’ve never tried running, I encourage you to try! My dad never thought he would like running, but now he’s already looking forward to increasing his distance to a 10k.

Now – about this recipe. This might be one of my favorite recipes I’ve ever made. I think I ate the whole batch within 4 days of making these 😂. This recipe was actually inspired by my vegan friend Angela, who was talking about which of us at lunch are the most basic (hence the pumpkin spice). Shoutout to my lunch crew!

This recipe has NO added sugar, ALL vegan ingredients, and is GLUTEN-FREE! #winning

Vegan Pumpkin Spice Truffles


  • 13-14 medjool dates (soaked for 10 min in warm water and drained)
  • 1 can pure pumpkin purée
  • 1 – 1 1/2 tsp pumpkin pie spice
  • Pinch salt
  • 1/4 cup coconut flour
  • Chocolate coating: 1/3 cup melted coconut oil, 1/4 cup maple syrup, 3-4 tbsp cocoa powder


  1. In a food processor, combine soaked dates, pumpkin purée, pumpkin spice, and salt. Pulse until all large pieces of date are gone (this may take several minutes – be patient it’s worth it!)
  2. Transfer the date-pumpkin mixture to a bowl and stir in the coconut flour.
  3. Shape the pumpkin filling into tablespoon size balls and place on a lined baking sheet. Place in the freezer for at least 45 minutes.
  4. While the pumpkin filling is in the freezer firming up, make your chocolate coating by mixing together the melted coconut oil, maple syrup, and cocoa powder. 
  5. After at least 45 minutes , take the balls of pumpkin filling out of the freezer and coat in the chocolate coating. Place back in the freezer for at least 5 minutes and enjoy!

**Storage: store in the freezer, but thaw at least 5 minutes before eating! 🙂

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