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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Raw, Vegan Pumpkin Pie Spice Truffle Balls for the Perfect Fall Dessert

October 30th, 2015 · No Comments · Allergies, Breakfast, Brunch, Dessert, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Kosher non-dairy dessert, Low-Calorie, Snack, The baking corner, the baking corner, Vegan, Vegetarian, Winter Recipes


Photo by: Well and Good

Like many of us, I find myself craving sweets almost every day and with the temptation of Halloween upon us, I need to prepare to satisfy this urge in the least “evil” manner. I find that it’s always best to plan and be prepared for a “fix” with treats that are healthier so that we don’t reach for ones that can zap our energy with sugar highs and lows.

This Pumpkin spice truffle recipe brings a lot to the table. It is sweet, has fiber and protein along with the favorite flavors of fall, not to mention it does not require any baking. These chewy morsels pack sweetness from the dates, crunch from the pumpkin seeds and a hearty flavor from the pecan meal that will rival any Halloween candy and keep you safe from the sugar goblins!

2 cups pitted dates
2 cups pecan meal (set 1/4 cup on the side for coating)
1 Tbsp and 1 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp North For Sea Salt
1/4 cup finely chopped pumpkin seeds for coating

Blend 1 3/4 cups pecan meal with the rest of ingredients in a food processor until the mixture become doughy. Roll mixture into a bite sized ball. Make 20–22 truffles. Roll the truffles over the the rest of pecan meal. Enjoy this guilt-free treat with a glass of topaz from Sparkling Pointe.

Tips: Use medjool dates for extra moist texture.

Recipe adapted from

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