Pumpkin Truffles
How cute are these little pumpkin bites🥹🥹 they’re vegan, so delicious, and are the cutest fall treat!🍂
Ingredients
- 1 tablespoon vegan butter
- ½ cup vegan cream cheese
- ½ cup canned pumpkin puree
- 1 can sweetened condensed coconut milk I used @edwardandsons (7.4 oz
- ½ teaspoon cinnamon
- ⅛ teaspoon of each of these: ginger nutmeg, allspice
- 1 teaspoon vanilla extract
- ½ cup ground up oat flour
- ⅓ cup white chocolate chips
- a few drops of red and yellow food coloring
- granulated sugar to roll the pumpkin bites in
- mini chocolate chips
- a toothpick
Instructions
- Add the butter, cream cheese, pumpkin, condensed milk, vanilla, and oat flour to a pan over medium heat. Mix everything until well combined.
- Once all of the ingredients are combined, add the white chocolate chips and stir them in until melted. If you wish, add a few drops of food coloring here.
- Remove the mixture from the heat, then transfer into a baking dish and place in the refrigerator for 1-2 hours, until fully chilled.
- Scoop out a dollop of the pumpkin cheesecake mixture and roll it into a ball. I made about 17 cheesecake truffles with this mixture.
- Roll the cheesecake truffles into granulated sugar. Then use a toothpick to create 8 indentations on each pumpkin.
- Finish them off with a mini chocolate chip on top.
Tried this recipe?Let us know how it was!
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