Chocolate Pumpkin Protein Truffles (Cottage Cheese)
These chocolate pumpkin protein truffles with cottage cheese are the perfect healthy treat when you’re craving something sweet and healthy. Made with pumpkin puree, cottage cheese, cashew butter, and warming spices, they taste like a fancy dessert but provide protein, fiber, and healthy fats to keep you satisfied.
These chocolate pumpkin protein truffles with cottage cheese are the perfect healthy treat when you’re craving something sweet but don’t want to derail your clean eating goals. Packed with nourishing ingredients like pumpkin puree, cottage cheese, cashew butter and warming spices, they taste like a fancy dessert but are loaded protein, fiber and healthy fats to keep you satisfied.
The secret to the perfect texture is taking an extra minute to strain the excess water from your pumpkin puree. A splash of apple cider vinegar enhances the pumpkin flavor, while pumpkin pie spice and cinnamon add that irresistible fall aroma.
As a busy mom, I love that these truffles take just minutes to whip up but taste fancy enough to serve at a party. They’re seriously delicious and have become my go-to treat when those post-dinner sweet cravings hit. I always keep a stash hidden in the freezer so my hungry teens don’t devour them all before I can!
Why You’ll Love This Pumpkin Protein Truffles Recipe
- Healthy indulgence: Tastes like a treat, but packed with good-for-you ingredients.
- Quick & easy: Make them in under 30 minutes with simple kitchen staples.
- Digestion-friendly: Real food ingredients are gentle on sensitive stomachs.
- Meal prep perfection: Stores well in fridge or freezer for grab-and-go snacking.
Ingredients & Substitutions
Here is everything you need to make chocolate pumpkin protein truffles with cottage cheese:
- Pumpkin puree: The star ingredient! Provides moisture, natural sweetness and fiber. Be sure to strain it to remove excess water (see notes).
- Cottage cheese: My secret weapon for a protein boost and creamy texture. You can also use strained Greek yogurt or ricotta cheese.
- Maple syrup: Just a touch of natural sweetness to enhance the pumpkin. Feel free to swap with honey or agave.
- Cashew butter: Lends healthy fats and rich flavor without overpowering the pumpkin. Almond butter or peanut butter also work but have a stronger taste.
- Vanilla extract: Flavor booster! Use pure vanilla for the best quality.
- Apple cider vinegar: The key to intensifying the pumpkin essence. White vinegar can sub in a pinch.
- Spices: Cozy cinnamon and pumpkin pie spice for that quintessential fall flavor. A pinch of salt balances the sweetness.
- Almond flour: Helps create a cookie dough-like consistency. For nut allergies, use 2/3 cup oat flour instead.
- Protein powder: I used vanilla, but plain works too. Omit and add an extra 1/2 cup almond flour if preferred. This is my favorite organic vanilla protein powder I use in this recipe.
- Chocolate chips: For dipping! Use dark, milk, semisweet, or white chocolate – whatever you love.
- Coconut oil: Just a smidge, if needed, to get the right dippable consistency for your melted chocolate.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
- Gluten-Free: This recipe is naturally gluten-free as written—just double-check your chocolate chips don’t contain any hidden gluten.
- Dairy-Free: Use dairy-free chocolate chips like Enjoy Life or Lily’s dark chocolate to keep these completely dairy-free.
- Vegan: Choose dairy-free chocolate chips and this recipe is automatically vegan-friendly with all plant-based ingredients.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Chocolate Pumpkin Protein Truffles Recipe
Here are easy, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Strain the Pumpkin
Spoon 1/2 cup pumpkin puree into the center of a clean dish towel or several layers of paper towels. Gently squeeze out the excess liquid until you have 1/4 cup pumpkin paste remaining.
Step 2: Make the Truffle Dough
To a blender or food processor, add the 1/4 cup strained pumpkin, 1/4 cup cottage cheese, 3 tablespoons maple syrup, 2 tablespoons cashew butter, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/8 teaspoon salt. Blend until smooth and creamy. Stir in 1 cup almond flour and 1/4 cup vanilla protein powder by hand until a thick, rollable dough forms.
Step 3: Scoop and Chill
Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to portion the dough into 24 balls. Place in the freezer for 30 minutes to firm up.
Step 4: Dip in Chocolate
When ready to coat, melt 1/2 cup chocolate chips in the microwave in 30 second increments, stirring between each, until smooth. If needed, add 1-2 teaspoons coconut oil to reach a dippable consistency. Dip each frozen truffle in the melted chocolate, tapping off excess, and place back on the lined baking sheet. Chill until set, about 15 minutes, then enjoy!
My Expert Recipe Tips
- Strain that pumpkin: Don’t skip this step or your dough will be too wet to roll. Measure the 1/4 cup AFTER straining out the water.
- Chill before dipping: Freezing the shaped truffles for 30 minutes first helps them hold together and not fall apart in the melted chocolate.
- Taste and adjust: Depending on the sweetness of your protein powder, you may want to add a smidge more maple syrup. Taste and tweak!
Delicious Serving Suggestions
- Post-workout treats: The hit of protein makes these perfect after a good sweat session.
- Afternoon pick-me-up: Pair a couple truffles when that 3 PM slump hits.
- Cookie Dough: If you don’t have time to dip the truffles in chocolate, just add some mini chocolate chips to the dough, scoop it, chill it, and enjoy cookie dough bites 🙂
Frequently Asked Questions
Do you love homemade chocolate treats? Check out more of my easy and delicious melted chocolate recipes:
Chocolate Pumpkin Protein Truffles (Cottage Cheese)
Ingredients
- 1/4 cup pumpkin puree (strained, see notes)
- 1/4 cup cottage cheese
- 3 tablespoons maple syrup
- 2 tablespoons cashew butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1/8 teaspoon salt
- 1 cups almond flour
- 1/4 cup protein powder
- 1/2 cup chocolate chips
- 2 teaspoons coconut oil
Instructions
- Spoon 1/2 cup pumpkin puree into the center of a clean dish towel or several layers of paper towels. Gently squeeze out the excess liquid until you have 1/4 cup pumpkin paste remaining.
- To a blender or food processor, add the 1/4 cup strained pumpkin, 1/4 cup cottage cheese, 3 tablespoons maple syrup, 2 tablespoons cashew butter, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/8 teaspoon salt. Blend until smooth and creamy. Stir in 1 cup almond flour and 1/4 cup vanilla protein powder by hand until a thick, rollable dough forms.
- Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to portion the dough into 24 balls. Place in the freezer for 30 minutes to firm up.
- When ready to coat, melt 1/2 cup chocolate chips in the microwave in 30 second increments, stirring between each, until smooth. If needed, add 1-2 teaspoons coconut oil to reach a dippable consistency. Dip each frozen truffle in the melted chocolate, tapping off excess, and place back on the lined baking sheet. Chill until set, about 15 minutes, then enjoy!
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Hello, Nicole. I was wondering if I bake a butternut squash instead of using from a can, will it work & I won’t need to remove any liquid? Also, what if I use almond butter instead? I appreciate your response.
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Hi Mercedes! Yes, you can use butternut squash. I recommend quickly straining it first. And yes, almond butter works great too. The flavor will just be stronger than cashew butter 🙂 Please let me know how the turn out!
These truffles are seriously delicious with good-for-you ingredients. I hope you enjoy making them! Let me know in the comments how they turn out 🙂