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.
5 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
by Kat Condon
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
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!
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Desserts Egg Free Gluten Free Other Pescetarian Plant Based Shellfish Free Vegan Vegetarian
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