Fall is officially here! And even though here in Florida we are still in the upper 90’s, there are pumpkin patches and stores are filled with Halloween decorations announcing the arrival of a new season! The lingering of summer in the south doesn’t stop me from pulling out my sweaters and boots from the back of the closet and craving pumpkin flavored everything! This has us thinking Peanut Butter Pumpkin Truffles!
After about 2 hours of research (playing) on Pinterest I had a pumpkin overdose! But was inspired to try something I have never made before: truffles! I do love to eat them, but they just look a little out of my league as far as culinary techniques go.
With pumpkin on my mind and plenty of Once Again Creamy Peanut Butter in my pantry I started to play around with some ingredients to achieve the right consistency for a truffle. My goal was to create a truffle that you can roll easily and only include wholesome and healthier ingredients without adding preservatives or artificial sweeteners. That way I can eat a couple at a time and share them with the whole family too!
I’m happy to say the results were great! After a few tries I arrived at the right ratios and added some spices to bring out the “pumpkin pie” taste I was looking for. The end result is a gluten-free, low sugar and nutritious truffle I can enjoy without feeling guilty. My kids absolutely loved it and asked for seconds. The combination of Once Again Peanut butter with the pumpkin puree was perfect for me, but you can use any one of your favorite Once Again Nut Butters! I’m thinking the almond butter would be a good one to try next time. The hardest part of the recipe was melting the chocolate. It was the step that challenged me the most and probably the reason I never ventured into truffle making before.
Here are a few tips that I found extremely helpful. The double boiling works great if you have a glass bowl that fits into a saucepan without touching the bottom. Add water to the pan and the glass bowl sits on top, use very low heat and mix the chocolate non-stop. Don’t let any water come in touch with the chocolate at any point! My mistake was washing the spoon for mixing but didn’t dry it, it ruined a whole batch of chocolate chips because of the residual water drops coming in contact with the melting chocolate. Also, chips are easier but if you are using a chocolate bar make sure you cut it up into similar sized pieces. Once it is mostly melted remove from heat and keep mixing it! Needless to say this process was a bit of a challenge for me, but so worth it! The chocolate covered truffles looked beautiful and tasted amazing. I did run out of chocolate and used Greek yogurt to cover the last few truffles which turned out pretty good too and makes an even lower calorie truffle!
Check out the short video below. I hope you too get inspired to make your own truffles. And if you’re in the mood for more pumpkin, try our Pumpkin Spice Latte Balls recipe here!
Pumpkin Peanut Butter Truffle
Carolina Jantac, MS, RD, LD
- 1/3 cup oat flour
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 cup dark chocolate chips
- Mix Pumpkin puree and peanut butter first, then add oats (you may use rolled oats, just put them in the food processor first to achieve a coarse oat flour) and pumpkin spice.
- I thought the sweetness of the pumpkin and nut butter was enough, but if you are looking for a sweeter truffle, you may add a couple tablespoons of brown sugar.
- Roll them up and dip into melted chocolate. Place in freezer for just 10-15 minutes. Enjoy them!
You can skip the chocolate if that step is too much for you and dip them into Greek yogurt, roll them in coconut flakes or crushed nuts!