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Halloween is a tough time when you’re a real food foodie like I am, but add in some food allergies and a couple of kids and some people would say it’s downright — not fun.

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Luckily I’m armed with this DELICIOUS chocolate pumpkin truffles recipe that is made with real food ingredients (not gross GMO’s and unnatural sugars) so my kids can have Halloween candy and I can feel good about what’s in it!

I don’t want my kids to feel like they don’t get special treats when everyone else seems to. I’m also not willing to fill them with chemicals and junk just to keep up with what everyone else is doing so this recipe is perfect!

Table of Contents

Chocolate and Pumpkin? Do They Go Together?

Absolutely! Pumpkin is an obvious choice for a fall treat but chocolate shouldn’t be forgotten. The combination of the two is both seasonal and decadent. Yet, these are made with only real food ingredients, so they are a healthy occasional treat.

Chocolate Pumpkin Truffles Recipe

This fall treat recipe is delicious and made with only real food ingredients.

Ingredients

2-3 cups of homemade chocolate (or if you’re short on time, chocolate chips)
1/2 cup of palm shortening or coconut oil (optional)
1/2 cup pumpkin puree (homemade is best but canned should work)
1/4 cup coconut oil, melted
3 Tbsp. maple syrup (grade B preferably)
2 Tbsp. almond butter
2 tsp. tapioca flour
1/2 tsp. cinnamon
1/2 tsp. ginger
1 pinch each clove, allspice, nutmeg
Silicone pumpkin mold

Directions

Mix all ingredients except for chocolate in a small bowl. Line an 8×8 (or similar) pan with parchment or wax paper and smooth the pumpkin truffles filling on the paper until it’s about a 1/4 in thick. You don’t need to be precise.

Pop the pan in the freezer to harden slightly while you do the next step.

Prepare the homemade chocolate, reheat a batch you already made, or melt chocolate chips in a double boiler. Add the palm shortening or coconut oil now if you want. This will make slightly softer chocolate for easier biting.

Place your pumpkin mold on a baking tray and fill about 1/4-1/2 full of chocolate. Put the tray in the freezer or fridge to harden slightly.

Take your pumpkin truffles filling out of the freezer when it’s hardened but not frozen solid (20 minutes should do it). Chop into about 1/2 in pieces. These will go into the pumpkin molds so use your judgment. As you can see I was not precise but they came out great anyway!

Take the pumpkin tray out of the freezer and put the pumpkin truffle filling on top of the chocolate.

Fill the pumpkins with the remaining melted chocolate. Refrigerate until hard and then remove from the mold and enjoy!