Pumpkin-Shaped Truffle Protein Balls (Vegan No-Bake)
These delicious Pumpkin-Shaped Truffle Protein Balls are made with real pumpkin puree and pumpkin spices and make the best snack this autumn. They require no baking and are high in protein, naturally vegan and gluten-free.
If you have leftover pumpkin puree from Halloween or are looking ahead to jazz up the classic pumpkin pie dessert for Thanksgiving, these protein balls are a great seasonal snack to have. They are made with real pumpkin puree (either homemade or from a tin) and are loaded with cosy pumpkin spices. They come together in one bowl and the pumpkin shape is so effective and also really easy to make. Made with natural, plant-based and wholesome ingredients, they come together in about 10 minutes and will last 1 week or more in the fridge.
Why will I love these balls?
These truffle balls are amazing:
- Pumpkin spiced and naturally sweet
- Made with real pumpkin puree
- Great for using up leftover pumpkin
- Ideal for snacks or sweet treats
- High in fibre and protein
- Naturally plant-based, egg-free and dairy-free
- Also gluten-free and grain-free
- With nut-free options
- Naturally sweetened with maple syrup
- Ready in 20 minutes
- Last one week
- Shaped like mini pumpkins
- Uses chocolate chips for the stalks
- Great for Thanksgiving and throughout autumn/winter
- Ideal for all the family
- Melt-in-your-mouth delicious
if you already love the sound of these truffles then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and also see my favourite and recommended products in the “shop the recipe” section.
For the balls:
- Almond flour: I love using almond flour as it’s rich and moist, making these balls really tender. You can use oat flour, and they may be slightly drier but still great.
- Vegan protein powder: I like a vanilla or salted caramel flavour best like the Form Nutrition powder.
- Pumpkin pie spices: either use a homemade blend (see my recipe here) or a shop-bought one.
- Salt: for flavour.
- Runny smooth almond butter: make sure it’s runny and smooth and you can also use peanut or cashew butter. It adds moisture and fat and allows the truffles to melt in your mouth.
- Pumpkin puree: this is great for adding moisture and the lovely pumpkin colour and flavour. This is 100% pumpkin and not pumpkin pie filling.
- Maple syrup: or use agave syrup.
- Vanilla extract: for the flavour.
- Demerara sugar: this is nice and crunchy so is great for the coating. Ideally, you want a thick, crunchy sugar, but you can use your favourite and coconut sugar will also work.
- Dark chocolate chips: for the little stalk on top. You can also use dairy-free milk chocolate chips. Or, get inventive and use a small pretzel or cinnamon stick.
Are these gluten-free and nut-free?
These are gluten-free and to make them nut-free, use oat flour instead of almond flour and use sunflower seed butter instead of almond butter.
How do I make them?
These balls come together in a few steps:
- Stir together the dry ingredients: to combine.
- Add in the wet ingredients: to reach a cookie-dough consistency.
- Roll into balls and chill in the fridge: for 1 hour to firm up the balls.
- Use a toothpick to press indents into the balls: to give the pumpkin shape.
- Roll in crunchy sugar: and repeat to make all the pumpkins.
How long will they last?
These will keep for 1 week in the fridge in a sealed container, although the sugar coating may start to soften over time. You can freeze the balls (ideally without the sugar) for 1 month then allow to defrost and roll in sugar to serve.
What other recipes can I try?
For more no-bake snacks:
- Chocolate Cinnamon Caramel Crunch Bars
- Dark Chocolate Almond Granola Bark
- Strawberry Chocolate Fudge Granola Bars
- No Bake Cinnamon Rolls
- Golden Lemon Cheesecake Bars
Pumpkin-Shaped Truffle Protein Balls (Vegan No-Bake)
These delicious Pumpkin-Shaped Truffle Protein Balls are made with real pumpkin puree and pumpkin spices and make the best snack this autumn. They require no baking and are high in protein, naturally vegan and gluten-free.
Ingredients
- 180g almond flour
- 50g vegan protein powder e.g. vanilla or salted caramel flavour
- 1 tsp pumpkin pie spices
- A pinch of salt
- 120g runny, smooth almond butter
- 60g pumpkin puree
- 80ml maple or agave syrup
- ½ tsp vanilla extract
- 4 tbsp demerara sugar, to roll
- 20 dark chocolate chips
Instructions
- For the protein balls, add the almond flour, protein powder, pumpkin pie spices and salt to a mixing bowl and stir to combine.
- Pour in the almond butter, pumpkin puree, syrup and vanilla and stir to a sticky cookie dough.
- Divide into 20 pieces (or more or less, depending how big you want the pumpkins to be) and roll into balls. Place on a parchment lined tray and chill in the fridge for 1 hour.
- When they are firmer, roll each ball in turn in the sugar to fully coat the truffle.
- Now holding it top and bottom between two fingers use a toothpick to score pumpkin-like grooves all around the ball. Place a chocolate chip on top for the stalk and return to the tray.
- Continue to make all the truffles.
- Eat straight away or keep in the fridge in a sealed container for up to 1 week.
- The sugar will start to dissolve over time, becoming less crunchy and visible, but you can re-roll them before serving, if you like. You can freeze the balls, wrapped well, for 1 month and allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Pumpkin-Shaped Truffle Protein Balls so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin love x
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