These Pumpkin Pie Protein Truffles are the ultimate fall treat. Pair with a cosy cup of tea or coffee during the afternoon slump for the perfect pick-me-up.
Happy October, friends! I know I’ve given you a few seasonal recipes (read: all things pumpkin) already this year, but I thought it was only appropriate to open this month, the most glorious of all months, with a pumpkin pie recipe. And trust me when I say that these Pumpkin Pie Protein Truffles taste like the real deal.
Chris and I just got back from our Italian adventure yesterday, so I’m feeling extremely relaxed and zen. I’ve jumped straight back into work with renewed vigour. It’s amazing how much turning off your brain for a few days helps your stress levels. And I’m so excited to share our travels with you! I’ll probably write a separate post for each city we visited and include the best places to eat (because I know that’s what you care about most!), what we did, and what I’d recommend you skip. Ah! I can’t wait to share! Stay tuned.
In the meantime, let’s talk about these Pumpkin Pie Protein Truffles.
If you’re getting a little sick of me going on about protein truffles, I promise this is the last (planned) protein truffle recipe of the year. And man, are we going out with a doozy! These little morsels of heaven taste exactly like a scoop of pumpkin pie filling. The flavour and texture are so spot on that you could top these with a little whipped cream and you’re good to go for Thanksgiving dessert.
These are perfect for popping during that mid-afternoon slump when you generally reach for a cup of tea or coffee and a pastry. They’re just as decadent as a doughnut or cake but they’ll fill you up and you won’t be ravenous come dinner time. Plus, how cute are these little guys with their white chocolate drizzle?
Speaking of white chocolate – the drizzle is completely optional but highly recommended. I always use Green & Black’s chocolate for all of my baking as it’s the only brand I’ve come across here in the UK that uses raw cane sugar to sweeten their chocolate instead of refined sugar. It’s also bloody delicious. Their milk chocolate and sea salt bar? I die.
I hope you make these Pumpkin Pie Protein Truffles and they put you in an autumnal festive spirit! Don’t forget to tag me on Instagram (@naturallysweet_kitchen) so I can see them!
Pumpkin Pie Protein Truffles
These Pumpkin Pie Protein Truffles are the ultimate fall treat. Pair with a cozy cup of tea or coffee during the afternoon slump for the perfect pick-me-up.
- 400 g butter beans drained and rinsed
- 200 g pumpkin purée
- 75 g coconut sugar
- 1 tsp pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 100 g porridge oats (quick cooking oats)
- 25 g white chocolate
- ½ tsp unrefined coconut oil
- Tip the beans, pumpkin purée, coconut sugar, vanilla extract, and spices in a food processor and whiz until smooth. You may need to scrape down the sides of the bowl a few times.
- Add the oats and process again until completely smooth.
- Roll the dough into 20 equally sized balls and place on a baking tray or piece of parchment paper.
- Melt the white chocolate and coconut oil in a small saucepan over a low heat.
- Use a spoon to drizzle the chocolate over the protein truffles in a zig-zag pattern.
- These truffles taste best the day after they are made as the flavours have had time to develop.
- I always use Green & Black’s white chocolate as it’s the only one I can find that uses raw cane sugar instead of refined sugar. You could also use sugar-free white chocolate.
- These protein truffles will keep refrigerated sealed in an airtight container for up to one week.