Get ready for Autumn, whether it’s for Halloween, Thanksgiving, or just because, these no bake coffee pumpkin truffles make the perfect treat. Make sure you use a spiced coffee, but if you don’t have any on hand, just add an extra bit of pumpkin pie spices (cinnamon, nutmeg, cloves, ginger). Delicious for kids & adults alike.
PrintCoffee Pumpkin Truffles
- Total Time: 45
Ingredients
Scale
Pumpkin Filling
- 7.5 oz pumpkin puree (fresh or canned, up to you)
- 1/8 cup coconut butter
- 4 Tbsp agave syrup (maple or honey are good subs)
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp salt
Coffee Chocolate Sauce
- 2 Tbsp cocoa powder
- 1 Tbsp pumpkin spiced coffee (Hazelnut, vanilla, etc make great subs!)
- 3/4 cup dark chocolate
- 1/4 cup almond milk
Instructions
- 1. In a food processor, put all the ingredients of the pumpkin filling in & mix until smooth. Place in the refrigerator to cool down for about 10-15 minutes.
- 2. In a medium sauce pan, on medium high heat, add the coffee & milk, stirring occasionally. When the coffee begins to infuse flavor into the milk (the milk turns a bit brown), add the cocoa powder & chocolate to melt. Stir well & reduce the heat to low. Add more milk if necessary. Set aside in a bowl to cool down – about 10 minutes.
- 3. Remove the pumpkin mixture from the fridge. With a melon baller, scoop out the pumpkin mixture, shape into balls, & dip into the chocolate mixture.
- 4. Place on plate lined with parchment paper & put it in the fridge to cool. If you have a rack with small grids & a cookie sheet lined with parchment paper, this set up is also ideal. After the excess chocolate drips onto the cookie sheet (5 minutes), remove the truffles to a plate to refrigerate.
Notes
- You don’t need a melon baller for this! It makes it easier, but I didn’t have one at the time so I used a spoon & my hands to shape the balls. This can get pretty messy, so if you have clear plastic gloves, use them. It also helps to use a spoon & a fork when dipping the balls into the chocolate. Use the spoon to coat the balls & the fork to lift it up while the excess chocolate drizzles down.
- Prep Time: 40
- Cook Time: 5
Monali
This looks like a great recipe that I want to try for the holidays! A few questions:
-What can I substitute for coconut butter?
-Can I use regular milk instead of almond milk?
-Is it Instant flavored coffee or am I brewing some coffee to add to the sauce?
Thanks!
Tiff
Hi! Glad you think so.
Coconut butter is something you can make yourself actually. Just grab a bag of unsweetened shredded coconut & toss it in your food processor. Let the food processor run for about 10-15 minutes, scrapping down the sides frequently.
You can use milk if you’d like, I used almond milk to make the recipe vegan friendly. Almond milk is also lower in calories & tastier.
You could use instant coffee if you’d like, but I enjoy the texture of the ground coffee, so you technically brew the coffee in the sauce. Hope that answers your questions!