Easy Pumpkin Spice Truffles w/ Almonds and Dark Chocolate ~ A healthy treat that's gluten-free, low FODMAP & dairy free. | Get the recipe at The Spicy RD
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3.67 from 3 votes

Easy Chocolate Spiced Pumpkin Truffles with Almonds

These Easy Chocolate Spiced Pumpkin Truffles with Almonds and Dark Chocolate are melt-in-your-mouth delicious, and perfect for a healthy fall treat! Gluten-free, dairy-free, and paleo, they are easy to adapt for vegan and low FODMAP diets too!
Prep Time20 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: American, Dairy Free, Gluten Free, Grain Free, Low Carb, Vegan and Low FODMAP Options
Keyword: bliss balls, energy bites, no bake pumpkin balls, pumpkin spice recipes
Servings: 12
Calories: 119kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 1 cup whole almonds divided
  • 2 tablespoons pumpkin puree
  • 2 dates* pitted
  • 2 teaspoons honey OR maple syrup*
  • 1 teaspoon coconut oil
  • 1/2 teaspoon ground cinnamon or to taste
  • 1/4 teaspoon ground ginger or to taste
  • 1/8 teaspoon ground cloves or to taste
  • 1/8 teaspoon salt
  • 1/2 cup dark chocolate chips*


  • Line a baking sheet with parchment paper and set aside. Place almonds in a food processor bowl, and process until very finely chopped. Remove 1/4 cup of the almonds to a small bowl, and set aside.
  • Add all other ingredients, except chocolate, to the remaining 3/4 cup of almonds in the food processor bowl, and process until mixture is smooth, and can easily be formed into a ball. You will need to turn off the food processor and scape down the sides of the bowl periodically to ensure all the ingredients are well mixed together. Mixture will be sticky.
  • Form mixture into 12 ~1 inch diameter balls, and place on parchment lined baking sheet. Melt chocolate chips in microwave on high power {cook for 1 minute, stir, then cook again for 1 more minute} or in a stovetop double-boiler. Allow chocolate mixture to cool slightly for ~5 minutes. Roll truffle balls in melted chocolate, then dip in the remaining chopped almonds if desired. Place back on parchment paper, and put truffles in the freezer for ~30 minutes to allow chocolate to harden. Enjoy after 30 minutes, then store remaining truffles in the freezer in a well sealed freezer safe container until ready to eat.


Vegan Option: Use dairy free dark chocolate chips and maple syrup instead of honey.
Low FODMAP Option: Omit dates, and add additional maple syrup to sweeten to taste.


Serving: 1truffle | Calories: 119kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 32mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 0.6mg