Spiced Pumpkin Protein Truffles for Halloween

Spiced Pumpkin Protein Truffles for Halloween

With Halloween around the corner, it’s time to break out the pumpkin recipes. For me, this equates to anything that involves pumpkin pie spice. It’s one of my all time favourite spice mixes so I had to inject some into this healthy pumpkin protein truffle recipe.

Pumpkin pie spice is usually made up of sweeter spices such as cinnamon, ginger, nutmeg, allspice and cloves. You can buy pre-made pumpkin pie spice mix, but it’s so easy to make your own if you have the spices at home. If you happen to already have a pumpkin pie spice mix on hand, you could use about two teaspoons of that in the recipe instead of the individual spices.

The spices give these truffles a beautiful deep flavour. I developed the recipe for Bare Blends so I also added some for their Vanilla Bean WPC. This provides a hit of protein and the vanilla bean adds another delicious element. I finish the truffles off with a drizzle of dark chocolate.

spiced pumpkin protein truffles halloween

Spiced Pumpkin Protein Truffles

Gluten-free | Grain-free | Low sugar

Ingredients:

  • 1 cup pumpkin purée *
  • 1/2 cup vanilla whey protein powder (I used Bare Blends Vanilla Bean WPC)
  • 1/4 cup extra virgin coconut oil, softened
  • 1/4 cup coconut flour
  • 1 x 20ml tablespoon rice malt syrup
  • 1 x 20ml tablespoon chia seeds (I used Bare Blends Black Chia Seeds)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 50g dark chocolate, melted

Preparation:

  1. Place all ingredients in a large bowl and mix until smooth.
  2. Chill the mixture in the freezer until it firms up and can be rolled into balls. If it's still too soft, you can add a little extra coconut flour.
  3. Line a tray with baking paper, roll the mixture into balls and place on the tray. Drizzle over the melted dark chocolate and return to the fridge to set. Store in the fridge or freezer.

Makes 20 truffles.

* To make 1 cup of pumpkin purée, I peeled a quarter of a large pumpkin, steamed the flesh until tender (you can do this in a steamer over the stove or in the microwave) and then mashed it with a fork until smooth. If you want it super-smooth you can blend it rather than mashing with a fork (but I’d rather not wash the blender and I personally don’t mind a few tiny lumps). 

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