No Bake Pumpkin Chocolate Gingerbread Truffles (Gluten Free, Dairy Free, Paleo, Vegan)

I don’t know about you, but this time of year is just CRAZY! There seems to be a lot going on, emotions running high, and also just trying to stay focused on the true meaning of this joyous holiday we call Christmas. Which is exactly why this will be my last post for this year! I just want to take some time out from the blog so I can spend some quality time with my family for the remainder of the holiday season.

Now On To The Recipe


There are many things that I love about Christmas, but the one thing that I love the most is the food that you get to share with loved ones on Christmas Eve or Christmas Day before or during opening presents. I can’t think of a better way to share memories, than through food!

Usually on Christmas Eve I don’t make a big meal (because it’s just my husband & I). I will usually make something in the slow cooker, a dessert, a beverage, and on occasion (if I have enough time) I will make like some little snacks that we can munch on while opening presents. We usually attend our church’s Christmas Eve service, come home and enjoy some dinner, open our presents, eat dessert, and find a good movie to enjoy together. I love our little Christmas tradition that my husband and I have created over the years.

This year for Christmas I wanted to make a dessert that we’ve never had before, so I decided that I needed to do a trial run of the recipe just to make sure it worked. I am happy to report that it was 100% successful!

I bring you No Bake Pumpkin Chocolate Gingerbread Truffles. These Truffles are so easy to make! They are Gluten Free, Dairy Free, Paleo, and Vegan!

These truffles are so satisfying that you don’t need to eat 5 in order to satisfy your craving. Want to know what the best part is about these truffles? The only thing that makes these truffles sweet is the dates and the molasses. There is absolutely no sugar added to these very tasty little bites.

No Bake Pumpkin Chocolate Gingerbread Truffles (Gluten Free, Dairy Free, Paleo, Vegan)

Yields Makes 12 Truffles

40 minPrep Time

40 minTotal Time

Save Recipe


  • 3/4 Cup Dates, pitted & soaked
  • 1/2 Cup Canned Coconut Milk
  • 1/3 Cup Creamy Almond Butter
  • 1/3 Cup Canned Pumpkin
  • 3 tbsp. Molasses
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Allspice
  • 3 tbsp. Coconut Flour
  • 1/2 tsp. Vanilla Extract
  • 1/2 Cup DF Dark Chocolate Chips
  • 1/2 tsp. Orange Peel
  • 1/2 tsp. Coconut Oil
  • Sea Salt


Place the dates, coconut milk, almond butter, and canned pumpkin into a food processor and process for 1 min. or until smooth. Add in the molasses, cinnamon, ginger, allspice, and vanilla extract and process again to combine. Stir in the coconut flour and orange peel until combined.

Chill the mixture in the freezer for about 15 min. to make it easier to work with.

While the filling is chilling in the freezer, melt the chocolate chips and the coconut oil together in a small saucepan over very low heat while stirring. Once it is just melted, set aside.

Remove the filling from the freezer. Using a cookie scoop, scoop the chilled mixture into small balls and place back onto a parchment lined cookie sheet. Place the formed truffles into the freezer for about 20 min. Once they are firm, dip the truffles into the melted chocolate and place the coated truffles back onto the parchment lined cookie sheet. Place them back into the freezer for 10-15 min. Once the chocolate has formed a nice shell on the truffles, store them in the fridge.


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