I love making festive Halloween treats that look cute on the outside and taste amazing on the inside, too! These mummy Halloween truffles are super fun and easy to decorate, and the inside a delicious no-bake pumpkin truffle!
What you need for these Halloween truffles
Truffle Ingredients
- 1 cup oat flour
- 1/2 cup pumpkin puree
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1/4 cup sugar
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
Topping Ingredients
- dark chocolate
- vegan white chocolate
- candy eyeballs
How to make these mummy Halloween truffles
- Combine all of the truffle ingredients to a large bowl and mix them well.
- Refrigerate the truffle filling for about 20-30 minutes so it firms up and is easier to roll into balls.
- Next, roll the truffles into balls about 1 inch in diameter.
- In a new bowl, melt the dark chocolate.
- Dip each pumpkin truffle in the dark chocolate to cover it fully. Refrigerate the truffles, until the chocolate hardens.
- Melt the white chocolate and transfer it into a ziplock baggie and snip off the end of the baggie.
- Drizzle the white chocolate over the hardened dark chocolate. It’s totally okay and encouraged if you make it messy!
- Now add the eyes and refrigerate once more until the white chocolate hardens.
If you liked this fall recipe, you might also like these other pumpkin dessert recipes:
Mummy Pumpkin Halloween Truffles Recipe
These mummy Halloween truffles are super cute and festive, and they also have a delicious vegan pumpkin filling.
Equipment
- large bowl
- mixing spoon
- piping bag
Ingredients
Truffle Ingredients
- 1 cup oat flour
- 1/2 cup pumpkin puree
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1/4 cup sugar
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
Topping Ingredients
- dark chocolate
- vegan white chocolate
- candy eyeballs
Instructions
- Combine all of the truffle ingredients to a large bowl and mix them well.
- Refrigerate the truffle filling for about 20-30 minutes so it firms up and is easier to roll into balls.
- Next, roll the truffles into balls about 1 inch in diameter.
- In a new bowl, melt the dark chocolate.
- Dip each pumpkin truffle in the dark chocolate to cover it fully. Refrigerate the truffles, until the chocolate hardens.
- Melt the white chocolate and transfer it into a ziplock baggie and snip off the end of the baggie.
- Drizzle the white chocolate over the hardened dark chocolate. It’s totally okay and encouraged if you make it messy!
- Now add the eyes and refrigerate once more until the white chocolate hardens.
- Enjoy!
Video
Nutrition
Sodium: 135mgCalcium: 31mgVitamin C: 1mgVitamin A: 2120IUSugar: 13gFiber: 2gPotassium: 194mgCalories: 191kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 9gProtein: 6gCarbohydrates: 25gIron: 1mg
Tried this recipe?Let us know how it was!
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