Mini Pumpkin truffles

Halloween is always fun but too sugary holiday, right??  Not at home!

Since pumpkin is one of this really sweet creamy vegetables, is not hard to transform it in a real dessert, with the help of amazing coconut, we have a melt in the mouth truffle. Easy to make and delicious to eat!!

Treat yourself better with this good for you sweet truffle!

Pumpkin Truffles

for 7-8 truffles

  • 140 steamed potimaron or hokaido;
  • 100g coconut butter
  • 100dates, pitted
  • 2 tablespoon muscovado sugar;
  • 1 tablespoon coconut flower;
  • 4 tablespoon of grated coconut
  • 1/8 teaspoon turmeric powder
  • 100g pumpkin(potimaron)
  • 2 tablespoons maple syrup;
  • Juice from ½ orange
  • ¼ teaspoon cinnamon
  • 2 cloves



Blend the Hokkaido + coconut butter + dates + 1 tablespoon muscovado + coconut flower+ 2 tablespoon grated coconut in a small food processor until smooth;

Tranfer to a small bowl and let it cool down in the fridge for about 1 hour;

Mix 2 tablespoons of coconut flakes + 1 tablespoon muscovado + turmeric in a small bowl

Cut the potimarron in small cubes.

In a frying pan, cook the pumpkin with the 2 tablespoons maple syrup, orange juice cinnamon and cloves and well caramelized, about 5 minutes in medium heat with a lead on;

Take the truffles dough out of the fridge, make small balls with your hands and fill each ball with a piece of glazed pumpkin;

Roll the balls into the coconut orange mix and mold with the help of a knife, the pumpkin indentations. Place a clove on the top;

Place the truffles in the fridge for about 1 hour;

Enjoy your Halloween treat or freeze the balls for later consumption: They keep well frozen for until 3 months;

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