Pumpkin Spice Truffle Bars

Who doesn’t love a recipe with under 10 ingredients? These vegan pumpkin spice truffle bars are sugar- and gluten-free, easy to make, and absolutely delicious!


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Pumpkin Spice Truffle Bars

Pumpkin Spice Truffle Bars


  • 1 cup (250g) pumpkin puree
  • ½ cup water
  • 810 pitted (160g) medjool dates
  • 1 tbsp pumpkin pie spice
  • Pinch of salt
  • ¾ cup (85g) coconut flour
  • 1 cup (170g) vegan chocolate chips


  1. In a high-speed blender combine the pumpkin, dates, water, spice, and salt.
  2. Blend on high until smooth, adding more water slowly as necessary to blend until you have a thick paste.
  3. Transfer to a mixing bowl and add the coconut flour. Mix to form a ball of dough
  4. Shape the dough into a rectangle approximately ¾ inch thick.
  5. Freeze for at least 2 hours until firm.
  6. Melt the chocolate chips. (Optionally add 1-2 tablespoons of coconut oil for a thinner smoother coating.)
  7. Remove the dough from the freezer and slice into 12 rectangles.
  8. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper.
  9. Refrigerate until the chocolate is firm and then enjoy! Keep in the fridge for up to a week. 


Find more of Natalie’s recipes on @feastingonfruit.

Pumpkin Spice Truffle Bars

For more vegan slices & bars inspiration, click here.



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