6 ingredient healthy high protein vegan, refined sugar + gluten free pumpkin pie truffles. Ready in minutes. Makes for the perfect fall treat. Hello gorgeous little bite sized pumpkin pie truffles. Your new favorite fall treat, requiring only six ingredients all tossed into the food processor.
And did I mention that these are also gluten-free, vegan, refined sugar free and high protein?
Dessert doesn’t get better than that.
Are you a pumpkin lover too? You probably already know that I used to be the ultimate pumpkin hater. Sweet vegetables were lost on me for years.
All until I was renting an apartment in Malaysia for a month and could purchase a whole pumpkin for cents. At the price it seemed like as good a time as any to give the loathed pumpkin another chance to win me over.
And guess what? It did win me over, big time. That’s when my all time favorites were born –> vegan quinoa black bean pumpkin soup, creamy vegan pumpkin soup recipe, and creamy vegan pumpkin pasta with sage.
But I couldn’t just stop with the savory recipes. Pumpkin needed to enter the sweet category of my life. So that’s when the vegan healthy pumpkin cookies, vegan pumpkin cheesecake and these pumpkin pie truffles come in.
Pumpkin is one of those wonderful veggies that magically works for both sweet and savory recipes. So once you have a huge batch of pumpkin puree on hand (or simplify your life and purchase the canned stuff) you have an endless amount of recipes to use that in.
And the other day I just felt inspired all of a sudden to create super simple yet tasty and healthy pumpkin pie truffles.
You only need six ingredients – pecans, dates, pumpkin puree, vanilla protein powder, cinnamon and ginger. Cinnamon and ginger barely even count as full ingredients, so let’s say this is more like a four ingredient recipe.
Process the pecans and dates first, and let those get broken up. Pecans by the way, best fall nuts ever or what? I go back and forth with favorite nuts. For years it was cashews, because they were the very very best. Then I fell hard for pistachios – they’re just so meaty and hearty.
And I was never really into pecans, I mean pecan pie – hard pass, not my thing, ever. Until this year rolled around, and pecans are starting to take over my mind. When you lightly toast them in a dry pan – oh my, so so good. I wish I enjoyed snacking on celery as much as I enjoy a solid handful of nuts. I would certainly be in tip top shape if I replaced my daily nut consumption with celery.
Not happening any time soon though.
Not when I’ve got these pumpkin pie truffles to snack on.
So next time you’re looking for a super simple easy quick treat to make for the Fall season, be sure to make these vegan pumpkin pie truffles.
Healthy enough for breakfast yet tasty enough for dessert. How all sweet treats should be. You won’t be feeling guilty after eating a handful of these!
- 1 cup pecans
- 1/2 cup dates pits removed (about 6)
- 1 scoop vanilla protein powder
- 1/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 cup vegan chocolate chips melted (optional)
- 1/2 cup pecans crushed (optional)
In a food processor combine dates and pecans. Process until dates are broken down into small pieces.
Add protein powder, pumpkin puree, cinnamon, and ginger.Process until everything is broken down, but not completely smooth.
Using your hands form into 18 truffles.
Place in freezer.
Optional: top with melted drizzled chocolate, or dip into melted chocolate and then into crushed pecans.
Serving: 1 Truffle (without chocolate drizzle/crushed nuts on top) Calories 69 % Daily Value* Total Fat 4g 6% Saturated Fat 0.3g 2% Cholesterol 0g 0% Sodium 0.3mg 0% Total Carbohydrate 7.8g 3% Dietary Fiber 1.3g 5% Sugars 6.1g Protein 2g 4% Vitamin A 3% Vitamin C 0% Calcium 2% Iron 3%