Pumpkin Cheesecake Truffles (Edit recipe)

71 recipes
|
86 followers

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.

Share

Save

PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 20

Ingredients

0.5 cup Pumpkin Purée
8 oz Dairy-Free Cream Cheese - Kite Hill
0.25 cup Cashew Butter
0.25 cup Graham Cracker Crumbs, Gluten-Free
0.25 cup Vanilla Protein Powder - Nuzest
2 Tbsp Pure Maple Syrup
2 tsp Pumpkin Pie Spice
0.5 cup 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips - Pascha Chocolate Co.

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

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!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	112
Fat:	7 g
Carbohydrates:	9 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	156 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.