Who doesn’t love chocolate chip cookie dough dipped in chocolate? These pumpkin chocolate chip cookie dough truffles are made of whole food ingredients but taste seriously decadent! The perfect healthy chocolate treat for anyone, anytime. Paleo & Vegan.
So, I’m currently obsessed with pureeing dates to sweeten all my no-bake goodies. I’m on a little roll here with all sorts of no-bake cookies and truffles sweetened with dates! Did you really think I could skip out on a pumpkin version? No way. I’m trying to contain my excitement and not post a new one of these tasty, fun little desserts every single week, but, it’s tough!
Remember my no-bake apple cinnamon cookies from 2 weeks ago? Yes – I’m totally keeping track. It seems that I can only go a week and a half without breaking out the dates for a new recipe. Really, I’m only being selfish. I’m slightly addicted completely reliant on having some version of these no-bake treats available to me at all times. Once you try it, you won’t want to stop either.
In truth, I almost did not add the pumpkin to these pumpkin chocolate chip cookie dough truffles. I was thinking of adding sweet potato, when:
a.) I realized I ate my baked sweet potato and was out of puree, and
b.) the leftover pumpkin in the fridge was in danger of sitting a little too long. What’s a food blogger to do? USE THE PUMPKIN. It’s flipping October anyway – it’s basically the LAW.
I totally could’ve stopped with the cookie dough itself. BAM. And let’s face it – I ate my fair share of that part with a spoon. Don’t judge, because you’ll be doing it too in about 10 minutes.
But, I had to go on. Maybe it was the 5 bags of Enjoy Life chocolate chips, chunks, and morsels in the pantry, or maybe I was just avoiding ACTUAL responsibility – like laundry, bills, and such. It’s obviously both.
Anyhow, I melted, I dipped, I drizzled. It was glorious! And then while it all chilled into these perfect pumpkin chocolate chip cookie dough truffles, I melted more chocolate to fill my fun little candy molds. I added some of my pecan butter, too. I know, it’s TMI. I’ll get back on track in a hot second, right after I take another bite…
We’re back! Let’s talk dates now. If you haven’t sweetened no-bake treats with dates yet, you’re in for the ride of your life. No, really, this stuff is intense! Dates add a caramel-like flavor PLUS gooey caramel texture to these chocolate chip cookie dough truffles, which pairs so well with the pumpkin and chocolate shell. They taste decadent while being truly good for you!
The cookie dough mixture itself starts out by pureeing your dates in a food processor, then simply adding the rest of the ingredients and blending until a dough forms. You stir in the chocolate chips, chill, roll in to balls, and then get in on some dip -n- drizzle action.
It’s fun stuff – for kids and grown-ups alike! Plus, even your pickiest kids won’t know the treat they’re eating is actually healthy. You’ll probably do a double take too – I still do every time I make these. Let’s get started!
Pumpkin Chocolate Chip Cookie Dough Truffles {Paleo & Vegan}
Pumpkin Chocolate Chip Cookie Dough Truffles {Paleo & Vegan}
Ingredients
For the Cookie Dough
- 1 cup dates pittend and softened*
- 1/2 cup pumpkin puree
- 1/3 cup nut butter smooth - cashew or almond is my preference
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 cup coconut flour
- 1/4 cup mini chocolate chips or your favorite chopped dark chocolate
For the Chocolate Shell
- 9 oz package dark chocolate chips **
- 1 tsp organic coconut oil
Instructions
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Make sure your dates are softened* and add them to the bowl of a food processor.
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Process on high until a paste forms, then add the pumpkin and cashew butter and continue to process until smooth.
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Scrape the sides of the bowl, then add the vanilla, cinnamon, and coconut flour.
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Pulse/process until a sticky dough forms, then stir in the 1/4 cup chocolate chips.
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Chill the dough in the freezer (I simply put the bowl in the freezer) for 20 minutes. While you wait, melt the chocolate.
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To melt the chocolate, add the morsels to a small saucepan and heat over very low heat, stirring, until just melted.
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Line a large cookie sheet with parchment paper. Form the cookie dough into small balls, dip/cover in melted chocolate, then place on the parchment paper. With a spoon, drizzle any remaining chocolate over the truffles.
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Refrigerate or freeze until the chocolate hardens, then enjoy! Store leftovers covered in the refrigerator for up to one week - these will freeze well too!
Recipe Notes
*In a small bowl, add the dates a little water and microwave for 20 seconds or until dates have softened, then drain before processing
**Enjoy Life is my go-to brand for dairy-free, soy free chocolate. If you want to avoid cane sugar, you can use this recipe for homemade paleo chocolate chunks OR use a preferred brand of chocolate chips.
Nutrition
What I Used to Make My Pumpkin Chocolate Chip Cookie Dough Truffles:
Want more no-bake healthy treats? Try one of these!
Banana Sunflower Butter Truffles
No Bake Banana Chocolate Chip Cookies
Chocolate Coconut Butter No Bake Cookies
Paleo & Vegan Truffles around the web:
Tell Me!
Favorite truffle flavor?
TMI factoid of the day?
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meredith (The Cookie ChRUNicles) says
October 9, 2016 at 6:24 amyou may have just convinced me to open the can of pumpkin I have been ignoring!
Michele says
October 9, 2016 at 9:34 amYou have to try these! I’m still amazed they’re actually healthy.
Megan @ Skinny Fitalicious says
October 9, 2016 at 7:19 amI swear dates are like the magic ingredient in baking. Love them and love these! I would eat them all for sure!
Michele says
October 9, 2016 at 9:34 amYup dates are better than candy! Definitely worth the extra work to puree since you get the flavor and texture.
Meghan@CleanEatsFastFeets says
October 9, 2016 at 10:08 amDates are amazing. I love using them to sweetener all manner of delicious things, especially smoothies and baked goods. These look fantastic.
Michele says
October 10, 2016 at 10:57 amYes, they are pure awesomeness! My kids think they look so weird when they see them, but, I tell they every time they LOVE everything I make with them.
Amanda @ .running with spoons. says
October 9, 2016 at 4:27 pmI’ll take all your leftover pumpkin! Omg. I went to the store this morning to try and find some, and they were OUT of my favourite brand. Totally not okay. Dates, on the other hand, I have a tonne of. I go through so many bags of those Costco dates that I should probably just buy stock already.
Michele says
October 10, 2016 at 10:56 amThere are so many things I should really just buy stock of, seriously!
Emily says
October 10, 2016 at 12:41 amCOOKIE DOUGH and PUMPKIN and CHOCOLATE? How did you know that I cooked up pumpkin last night? Now I just want to sit at home all week and do pumpkin things. This might be one of the first cause it’s so simple.
Michele says
October 10, 2016 at 10:55 amHaha! Yes, do this! They’re one of my favorite dessert recipes and so easy!
Nadia Hussein says
October 12, 2016 at 10:21 amMade these and brought them into work. Everyone loved them! I used figs instead though.
Thanks!
Michele says
October 12, 2016 at 12:17 pmYay! That’s awesome!
Laura says
October 13, 2016 at 5:33 pmOh. My. WORD. Michele these look incredible!! I love how healthy they are! The perfect fall treat!
Michele says
October 15, 2016 at 10:13 amFor how healthy they are they seriously don’t taste it. Thanks!
Andi says
October 20, 2016 at 10:15 amHow many truffles does it make?
Michele says
October 20, 2016 at 11:45 amThe recipe makes 16-18 truffles
Amelia says
October 22, 2016 at 11:43 amThese are so so so yummy!!!! I made them last night and ate like 4 without letting them even set up. My only problem was that mine did not look that beautiful. Apparently, I need to let the dough freeze more before I try and cover it in warm chocolate. YUM! I’m making them for my family’s Halloween party. Hopefully I’ll be more successful at making lovely looking balls. I love taking treats that surprise people with their healthiness. Thanks so much!!!!!!!!
Michele says
October 22, 2016 at 12:55 pmYay, glad you liked them! One thing you can do to help them keep shape is use a cookie scoop to make the balls (after chilling a bit), put them on a parchment lined baking sheet and then freeze until nearly solid, then dip. A bit more waiting time but you’ll get the pretty truffles!
Jeanine says
September 24, 2018 at 7:40 pmI tried these today and the dough was very wet. I used almond flour instead of coconut flour. I even added 1/2 cup instead of the but still really wet. I followed the rest of the recipe but they still were very sticky and did not hold when dipping in the chocolate. They taste good but the filling is not like cookie dough.
Laura Clark says
October 30, 2018 at 5:09 pmSorry to be a pain, but I want to make these because they look great not because of dietary restrictions. Do you know if I could use a regular flour?