Description
Made with real pumpkin puree, these no-bake, vegan pumpkin truffles are indulgent and super easy to prepare. You’re going to love them!
Ingredients
Units
Scale
- 200g of digestive biscuits (or plain / gf biscuits)
- 60g of vegan / dairy-free cream cheese
- 2 teaspoons of pumpkin spice
- 1 tablespoon of pumpkin puree
- 200g of dairy-free white chocolate
- Orange food gel
Instructions
- Place the cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
- Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese, pumpkin spice and pumpkin puree. Mix together until fully incorporated. If the mixture feels too dry, add in a-little more cream cheese. If it feels too wet, add in some more biscuits. You want it to be easily mouldable.
- Melt the dairy-free white chocolate either in the microwave in 20 second intervals, stirring in-between to ensure an even melt, or on the hob using a bain-marie (a saucepan with simmering water, with a heat proof bowl on top).
- Once the chocolate has melted, add in some orange food gel and mix to combine. Be careful not to add too much as this can cause the chocolate to seize up. This is why i highly recommend a high pigmented food gel!
- Add a heaped spoonful of the melted chocolate to each of the pumpkin chocolate mould. Use the spoon to spread the chocolate up the sides of each mould. Make sure the entire inside of each mould is evenly coated with chocolate. (save extra chocolate to use later.)
- Freeze the pumpkins for 10-15 minutes, or until completely set. You may wish to add a second layer of chocolate for a thicker coating.
- Use a spoon to fill each pumpkin with the biscuit truffle filling, spread out. (Refer to video for example).
- Add some chocolate on top and spread out to cover.
- Pop the tray back into the freezer and allow to set for around 15 minutes.
- Once the truffles have set, remove from the freezer, pop out of the moulds.
- Allow to come to room temperature for a few minutes, then serve and enjoy!
Notes
To store: Keep the truffles fresh by storing in an air tight container in the fridge. As they contain cream cheese, best enjoyed within 2-3 days of making.
What is pumpkin spice? It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
- Prep Time: 5 minutes
- Category: truffles
- Method: No-Bake
- Cuisine: American