Salted Caramel Pumpkin Protein Truffles

 I’m a huge fan of truffles and these Salted Caramel Pumpkin Protein Truffles are probably in my top 3! They have the most delicious pumpkin caramel flavored filling with a decadent outer chocolate shell with a touch of sea salt flakes that is essential. This recipe is dairy, gluten, soy, grain, and refined sugar-free as well which makes them a great option for dietary needs! They are the perfect no bake fall treat treat to indulge in this season!

Why you will love these salted caramel

pumpkin protein truffles

• They are dairy, gluten, soy, and refined sugar free which makes them a healthier treat that is friendly to many dietary needs.
• They have a delicious salted caramel flavored filling.
• Since they have protein powder in them, these truffles are more blood sugar balanced.
• The sea salt flakes on top really add to the flavor profile of the truffles.
• This recipes makes a big batch to enjoy throughout the week or to share with friends and family.
• They require no baking.

What you will need

Protein Powder – I love to add protein to my desserts to make them more balanced and to help reach my protein goals! I use a vanilla plant based one, but you can use your favorite brand too.

Almond Flour – This is a great gluten free flour alternative that is higher in fiber and protein

Pumpkin Puree – I know pumpkin and caramel might seem like an odd combo but trust me, it is amazing!!

Coconut Butter – This adds brain boosting healthy fats to the truffles and helps the texture stay more firm.

Cashew Butter – I love using a raw cashew butter in these truffles because the flavor isn’t too overpowering. You can substitute with almond butter as well.

Maple Syrup – This is what we will use to sweeten the truffle filling with. You can also use coconut sugar or powdered monk fruit.

Pumpkin Spice – You can omit this but it gives these truffles a warming fall flavor note.

Chocolate Chips – I use dairy and refined sugar free chocolate. I love the Hu Kitchen brand!

Coconut Oil – We will use this to melt the chocolate with to make it thinner for dipping.

Vanilla Extract – This adds a great flavor note.

Sea Salt – Adding a touch of sea salt flakes on top of the truffles balances out the sweetness.

How to make the salted caramel pumpkin protein truffles

1) First, In a bowl, mix together the cashew butter, melted coconut butter, pumpkin puree, and vanilla extract. Add in the protein powder, almond flour, pumpkin spice, and sea salt, and mix well. Place the bowl in the fridge for a few minutes to the salted caramel mixture can harden a little for rolling.

2) Next, take the bowl out of the fridge and roll the truffle mixture into about 18-20 balls. Place them on a parchment paper lined baking sheet. Place them in the freezer for 30 minutes.

3) Melt the chocolate chips with the coconut oil. Take the truffles out of the freezer and dip each salted caramel truffle into the chocolate using fork and place back on the parchment paper.

4) Then, place the truffles in the freezer for a few minutes to set the chocolate.

5) Lastly, for an elegant look, drizzle a little more chocolate over the truffles and sprinkle some sea salt flakes in top.

7) Store in the fridge and enjoy!

Notes: These truffle are best when enjoyed within a couple weeks!

Other recipes you will enjoy

No Bake Pumpkin Chocolate Chip Protein Cookies

Pumpkin Pie Stuffed Dates

Pumpkin Pie Cheesecake Bars

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!