Hello, friends! Last week, I posted a Basics recipe for a much loved spice that reigns supreme during this season – Pumpkin Pie Spice. While it contains no pumpkin whatsoever, its flavors enhance pumpkin and other members of the squash family so well, it’s used quite often in Fall baking.
Well, today, I wanted to showcase this spice and its warm, lovely flavors in a non-Fall inspired treat, that can be made year round: Pumpkin Spice Peanut Butter Truffles.
Right off the bat, these truffles are vegan and gluten free, so yes, they are good for you. The base consists of chickpeas! I haven’t lost you yet, have I? For vegans and vegetarians, chick peas have become an amazing source of protein to rely on and their relative mildness and textures makes them perfect as a base for cookie bars, cookies, and non-bake treats. Coconut flour is a great binder for no-bake goodies, since they absorb a lot of moisture and give these truffles the stability to be rolled, while maintaining that soft truffle-y texture. Plus, there is no coconut flavor imparted onto these truffles as a result of using coconut flour!
The ingredient list for these truffles is short and simple and the directions are even easier! Throw everything into a food processor and blitz away until smooth. Fold in your chocolate chips and roll the dough into balls. Refrigerate and then dip in luscious, dark chocolate and creamy white chocolate and devour. You’ll forget they’re good for you the moment you take a bite. And then you’ll remember they’re good for you and eat like 12 of them…
So, give these sweet babies a try. The Pumpkin Pie Spice makes them warm, cozy and inviting, for these brisk Fall days, with a hot cup of tea and a good book. If you do make them, I would love to hear how it turned out for you in the comments below..
Pumpkin Spice Peanut Butter Truffles
Yield: about 3 dozen truffles (using a 2-tsp scoop)
1 can chickpeas, drained & rinsed
1/2 c smooth peanut butter
1/4 c maple syrup
1 T coconut flour
2 t pure vanilla extract
1/2 – 3/4 c mini chocolate chips (semisweet or bittersweet. I prefer bittersweet for a more refined flavor)
pinch of salt
Chocolate Coating (Bittersweet/Semisweet & White)
1 T + 2 t coconut oil, divided
1/2 c semisweet/bittersweet chocolate chips
1/2 c white chocolate chips
1/4 t + 1/4 t pumpkin pie spice
In the bowl of your food processor, combine all the truffle filling ingredients except the chocolate chips.
Pulse until everything comes together into a soft ball and rolls along the side of the bowl.
Transfer the mixture to a clean bowl and fold in the mini chocolate chips.
Using a 2 tsp cookie scoop, scoop out level portions of dough and roll them into balls. Refrigerate the balls of dough for at least 15 minutes to allow them to harden a bit for easier dipping into the chocolate coating.
In the meantime, make your bittersweet/semisweet chocolate coating by melting 2 tsp coconut oil with 1/2 c semisweet or bittersweet chocolate chips. Whisk the chocolate along with the 1/4 t of pumpkin pie spice until it is all blended and smooth, perfect for dipping.
Make the white chocolate coating the same way, but using 1 T coconut oil instead. Set these aside, covered lightly with some plastic wrap, until your peanut butter balls are chilled and ready to be dipped.
Using two forks, dip each ball of dough into the prepared chocolate and roll it around to coat, entirely. Using a fork, take the truffle out, gently tapping on the side of the bowl to remove the excess chocolate. Place the dipped truffles on a parchment-lined tray and refrigerate them until the chocolate is firm.
Keep these truffles stored in the fridge and I dare you not to grab one out of your fridge every time you walk by it.
Sweetly ♥ Yours,