Vegan Pumpkin Cheesecake Truffles
Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @veggieworldrecipes
Take your fall treats to the next level with absolutely adorable Vegan Mini Pumpkin Cheesecake Truffles!
Our version of the viral recipe is made totally vegan and with better-for-you ingredients like Let’s Do Organic Sweetened Condensed Coconut Milk!
Roll the cheesecake truffles into granulated sugar and then use a toothpick to create 8 indentations on each pumpkin. Finish them off with a mini chocolate chip on top.
To make the dough, start by adding butter, cream cheese, pumpkin, condensed coconut milk, vanilla, and oat flour to a pan over medium heat. Mix everything until well combined.
Once all of the ingredients are combined, add the white chocolate chips and stir until melted. Remove the mixture from the heat, then transfer into a baking dish and place in the refrigerator until chilled. Then roll into balls!
Ingredients:
- 1 tbsp vegan butter
- 1/2 cup vegan cream cheese
- ½ cup canned pumpkin puree
- 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)
- 1/2 tsp cinnamon
- 1/8 tsp of each of these: ginger, nutmeg, allspice
- 1 tsp vanilla extract
- ½ cup ground up oat flour
- ⅓ cup white chocolate chips
- a few drops of red and yellow food coloring
- granulated sugar (to roll the pumpkin bites in)
- mini chocolate chips
- a toothpick
Directions:
- Add the butter, cream cheese, pumpkin, condensed milk, vanilla, and oat flour to a pan over medium heat. Mix everything until well combined.
- Once all of the ingredients are combined, add the white chocolate chips and stir them in until melted. If you wish, add a few drops of food coloring here.
- Remove the mixture from the heat, then transfer into a baking dish and place in the refrigerator for 1-2 hours, until fully chilled.
- Scoop out a dollop of the pumpkin cheesecake mixture and roll it into a ball. I made about 17 cheesecake truffles with this mixture.
- Roll the cheesecake truffles into granulated sugar. Then use a toothpick to create 8 indentations on each pumpkin.
- Finish them off with a mini chocolate chip on top.