Pumpkin Cheesecake Truffles

"Cheesecake? Did I hear that right? There's no cheese allowed in paleo!" Yes you Literal Larry, I said cheesecake. And no, cheese is not a part of paleo. But yes, I still eat it sparingly with a primal attitude...so put that in your juice box and slurp it. Alas...there's no actual cheese in these truffles. Although, the consistency here mimics that of cheesecake pretty spot on...thus, we shall call it cheesecake. In fact, I should probably consider making a straight up pumpkin cheesecake with this filling. Light bulb!

These suckers are kinda hard to photograph. Amateur photography skills aside (yeah, I still use my iphone camera...at 23 I unfortunately don't have the scrilla to make it rain at Best Buy with a Nikkon) taking photos of brown blobs is hard. Ever notice how many food bloggers will post some of their photos with a bite taken out of the food? Many times this is because whatever item they're blogging about just isn't THAT pretty...and it looks more interesting somehow having teeth marks sunken through a half-masticated piece of food. Mmmmm yummy.

Take these truffles for example! They are just too delicious for me to not post simply because they look like small turds in their whole state. HOWEVER, bite into one and you get that glorious pumpkin color. So, I tip my hat to whoever started the whole take-a-picture-of-the-half-eaten-food-because-its-too-ugly-whole trend...I will continue to follow suit...probably even in my future Nikkon days. 


For the Filling

  • 1 1/2 cups pumpkin puree
  • 1 cup coconut butter
  • 3 tbsp raw honey
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Pinch of sea salt

For the Coating

  • 1 cup Enjoy Life chocolate chips (or dark chocolate chips of choice)
  • 1 tbsp coconut oil


  1. In a high speed blender or food processor, combine all filling ingredients (you may want to warm up the coconut butter for 20-30 seconds in the microwave first if it's super firm). Puree until completely creamy. Taste a spoonful of it and high five yourself.
  2. Place the filling in a bowl and into the freezer for about an hour. That shiz needs to firm up big time.
  3. When the filling is almost ready to come out, melt the chocolate. Either use the double broiler method or microwave in a safe bowl in 30 second increments.
  4. Remove the filling from the freezer and roll into truffle-sized balls. Place the balls across a parchment/wax paper-lined baking sheet. 
  5. Spoon the melted chocolate over the truffles, coating completely. Place back in the freezer to set. Once the chocolate has set, place truffles in an airtight container and store in the fridge for about one week. You can store in the freezer to make them last longer, you will just want to remove them to the fridge or to room temp for them to thaw before eating/serving.

Servings: A lot