Pumpkin Cheesecake Truffles
What’s better than cheesecake? A truffle version that requires zero baking! These pumpkin cheesecake truffles are not only gluten-free & vegan, but they also have a sneaky dose of protein.
PREP TIME
5 minutes
COOK TIME
30 minutes
INGREDIENTS
8
Serves: 20
Ingredients
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 8 oz8 oz8 oz Kite Hill Cream Cheese
- 0.25 cup0.25 cup0.25 cup Cashew Butter
- 0.25 cup0.25 cup0.25 cup Gluten-Free Graham Cracker Crumbs
- 0.25 cup0.25 cup0.25 cup Vanilla Protein Powder (Nuzest)
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 2 tsp2 tsp2 tsp Pumpkin Pie Spice
- 0.5 cup0.5 cup0.5 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients except for chocolate in a large bowl.
- Wet hands a little (dough will be sticky) and roll into balls.
- Place onto lined baking sheet and freeze for 30 minutes.
- Melt chocolate & dip truffles to fully coat them.
- Chill until firm. Keep refrigerated until ready to eat!
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Desserts Egg Free Gluten Free Other Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 113 |
| Fat: | 5 g |
| Carbohydrates: | 9 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 156 mg |
| Fiber: | 0 g |
| Sugars: | 5 g |
| Calculated per serving. | |
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