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 Chocolate-Pumpkin Pie Truffles Chocolate! Rich! Seasonally appropriate! These truffles are easy to make but take a little while but they are worth every minute. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Chocolate-Pumpkin Pie Truffles 2 cups slavery-free vegan chocolate chips, divided 2 tablespoons vegan half and half 2 tablespoons organic brown sugar 3/4 cup pumpkin purée (not pumpkin pie purée) 1 teaspoon pumpkin pie spice 1 teaspoon real vanilla extract A pinch of salt 1½ cups finely crushed, toasted pecans (unsalted) 2 teaspoons refined coconut oil 1. Melt ½ cup chocolate in a double boiler along with the half and half and brown sugar. Stir until it is melted and smooth. 2. Add pumpkin, pumpkin pie spice, vanilla and salt to the chocolate mixture; mix well. Fold in the pecans and stir until just mixed. Transfer to a pie pan or square pan, cover and refrigerate about an hour. 3. Form a tablespoon of the mixture into balls. (I used a tablespoon.) Place on a parchment-lined baking sheet and freeze for at least one hour. Remove ten minutes before coating in chocolate. 4. Melt the rest of the chocolate (1½ cups) in a double boiler - reserving one tablespoon - with the oil, stirring until very smooth. Remove from heat and stir in the remaining tablespoon of chocolate chips. One by one, dip each truffle in the chocolate to thoroughly coat, and allow excess chocolate to drip off into the bowl. I used a spoon in one hand and two chopsticks in the other for steadying. Place back on the parchment-lined baking sheet and refrigerate until set.  © 2013-2019, Vegan Street |
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