It’s fall, which means pumpkin everything… unless of course, you’ve been getting your pumpkin spice fix since late August. Pumpkin is everywhere now, and sometimes it’s good to think beyond pies and lattes.
One of my favorite things that goes with pumpkin is chocolate. I had my first experience with the combination of chocolate and pumpkin about 11 years ago at The Chicago Diner, a Chicago vegan institution. Every holiday season, they serve a beautiful chocolate pumpkin vegan cheesecake. The sweet creaminess of the pumpkin compliments the bitter richness of the chocolate oh so wonderfully. So every year, I make sure to get at least like 5 slices, and whether or not I share depends on my mood.
Every year, I also love to give out homemade gifts for the holiday season. Last year, I gave out homemade pasta and marinara that I made and pressure canned. This year I’m challenging myself and making candies! One of the flavors I came up with is pumpkin truffles.
This recipe will make a lot of truffles, so get your gift boxes ready. These do take a while to make, but so much of your time is inactive, just waiting for chocolate to set.
Pumpkin Truffles
- 8oz semisweet chocolate, chopped into pieces
- ½ cup cashew heavy cream (get the recipe)
- ¼ cup pumpkin puree
- 3 tbsp spiced rum
- 3 tbsp non-dairy butter
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp ground ginger
- Optional: melted Vegan white chocolate dyed orange, and green sanding sugar
Place the chocolate into a heatproof bowl. In a saucepan, whisk together the cashew cream and pumpkin purée until all the pumpkin is broken up. Bring to a gentle simmer, then remove from heat and pour over the chocolate. Let sit for a minute, then stir in the rum, non-dairy butter, salt, and spices, until everything is melted. Pour the mixture into a square baking dish (the shape of the baking dish will ensure that the chocolate sets evenly). Place into the refrigerator until set, about an hour.
Using a melon baller or tablespoon measure, scoop chocolate out and using your hands, roll each piece into round balls. Using candy tools or a toothpick, dip each truffle into the melted whites chocolate, and place onto a sheet of parchment paper. Sprinkle a little green sanding sugar over each.
Voila! Cute little chocolatey pumpkin-y treats that all your friends will enjoy this season!
Want to experience more vegan holiday delights? The Chopping Block has now opened 5 more seats for my Chef Dinner: A Very Vegan Holiday with Pete Fernandez on Wednesday, November 29th at the Merchandise Mart.
