No-Bake Pumpkin Pie Truffles
These rich and chewy Pumpkin Spice Truffles are not only delicious, but they are raw, gluten free, and vegan too.
- 1/2 cup oat flour
- 1/2 cup blanched almond flour
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt fine grade is preferred, but not essential
- 4 tbsp coconut sugar
- 1/4 cup pumpkin puree
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1/3 cup roasted pumpkin seeds for coating
In a medium bowl, whisk together flours, sugar, pumpkin pie spice, and sea salt.
Add the wet ingredients and, using a wooden spoon or clean hands, work together until completely combined. This will take less than a minute.
Using a small ice cream scoop or Tablespoon measure, scoop small balls of the mixture into your hand.
Roll briefly, then coat in pumpkin seeds and place on a lined cookie sheet or container.
Refrigerate for at least one hour.
These will keep up to a week in the fridge, though mine never last that long!