Everyone needs a batch of these 5-ingredient vegan Pumpkin Spice Dark Chocolate Truffles to have for the holidays! They're super rich, easy to make, melt in your mouth, and make the perfect after dinner dessert or holiday gift!
Place the chocolate chips in a glass bowl.
In a saucepan, heat the coconut milk on medium heat until just simmering.
Add in the pumpkin puree, pumpkin spice mix, and vanilla extract. Whisk in with the coconut milk and heat until just simmering.
Immediately turn off the heat, and pour the hot coconut milk-pumpkin mixture over the chocolate chips. Do not mix.
Cover the glass bowl with a kitchen napkin to allow the heat to melt the chocolate. Let it sit for about 5 minutes.
Slowly mix the contents of the glass bowl until all of the chocolate is completely melted and turned into a smooth mixture. (see notes below)
Place the bowl of melted chocolate in the fridge, uncovered for about 1.5-2 hours or until the chocolate mixture has cooled enough to be easily scoop-able and formed. If the melted chocolate still sticks to your fingers when you touch it, then it's not quite done.
Remove the bowl from the fridge. Using a small cookie scoop, scoop and mold the chocolate into semi-spheres. I like to use the cookie scoop that have the squeeze release built in. Alternately, you can mold the truffles into spheres using the palm of your hand (if you do this, make sure your hands are cool).
Once you scoop out and mold each truffle, you can do one of the following (1) Leave them as is and place in the fridge, (2) Immediately roll each truffle in some cocoa powder and place in the fridge, (3) Place in the fridge while you melt some chocolate and drizzle over each truffle, followed by a sprinkle of ground pecans.
Place the rolled truffles back in the fridge. Using a double broiler method, melt some chocolate chips with a tiny amount of coconut oil.
Remove the truffles from the fridge and drizzle melted chocolate over each one, followed by a generous sprinkle of ground pecans.
Place them back in the fridge to allow the melted chocolate to solidify.
Store the finished truffles in an air-tight container in the fridge.
To serve, either grab cold from the fridge or allow them to come to room temperature before devouring. I prefer the later for that creamy melt-in-your mouth chocolate texture.
The chocolate should melt easily after pouring over the hot coconut milk mixture and allowing to sit covered for 5 minutes. But in case it does not melt through, microwave for 15-second increments + mix until the chocolate is melted. Be sure not to over heat otherwise it will effect the texture of the chocolate mixture.
Coconut Milk - I used the reduced fat coconut milk can from Trader Joe's. Be sure to shake the can well before using. I've never tried this recipe with full-fat coconut milk.
When scooping out the chocolate to mold into truffles, the tighter you scoop, the better shape you'll get.
To Make Pure Dark Chocolate Truffles - Omit the pumpkin spice and sub coconut milk for pumpkin puree for simple dark chocolate truffles.