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Pumpkin SunButter Truffles

Prep Time 25 minutes
Author Rachael DeVaux


  • 1/3 cup pumpkin
  • 2 dates
  • 1/3 cup Organic SunButter
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp maple syrup
  • 1/2 cup coconut flour
  • 1 scoop collagen peptides (I use Vital Proteins)
  • 1 tbsp ground flaxseed
  • 2 tbsp shredded coconut
  • 1 tbsp coconut oil
  • 1/4 cup pecans, chopped


  • 3 tbsp coconut butter, slightly melted
  • 1 tbsp unsweetened almond milk
  • 1 tbsp coconut oil
  • Splash maple syrup


  • Combine all ingredients for truffle into food processor, excluding the pecans. Pulse until it forms a smooth texture.
  • Once done, fold in the chopped pecans. Roll into small 1-inch balls-- should make about 12-14.
  • In a separate smaller bowl, make the coconut butter drizzle. Combine the coconut butter and coconut oil and just barely melt over the stove or in the microwave. Mix in the other ingredients then let cool. Cut a very small portion off the corner of a ziplock baggy and pour cooled mixture inside. Use it like an icing tool and drizzle over the truffles.
  • Store in refrigerator for up to 1 week!