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One Bowl Pumpkin Chocolate Truffles (Vegan + Gluten-free)

by Angela (Oh She Glows) on October 17, 2018

One ingredient that’s been especially hard all the design in which through my recent health struggles is that I’ve had some negative emotions resurface surrounding food and restriction. Those of you who’ve been reading for years would possibly presumably know that one of the most causes I started running a blog help in 2008 become to fragment my recede to health. I spoke loads about my recede to restoration from disordered ingesting, something I had struggled with for over a decade.

After I taught myself the final word plot to cook dinner and plunge in love with making plant-basically based mostly recipes, I started to make obvious associations with food again. And slowly, as I discovered to expend intuitively (and embraced remedy!), I built a solid, obvious foundation channeling that energy into something that made me surely feel surely correct. I don’t know where I’d be now if I didn’t possess your make stronger and neighborhood alongside the means. Luminous that my readers had been alive to to take a take a look on the recipes I become sharing kept me immensely motivated to relieve going! It still does to for the time being.

The loads of indicators I’ve been going through this previous year (as neatly as committing to the dreaded hypersensitive response elimination eating regimen) possess challenged my relationship with food a giant deal. If you occur to’ve dealt with food allergies or sensitivities, you respect how grand it's going to pressure you loopy in frustration as you are making an are attempting to figure out what’s occurring. Each food turns into suspect. I had incorrectly thought that it become a single food inflicting my troubles, when surely it become grand extra complex than I had realized, with many hormonal imbalances and other programs at play.

Over the previous year I stumbled on myself initiating to quiz everything I become striking into my physique, to the purpose where for some time I become easiest ingesting a handful of particular meals. I didn’t know what I would possibly presumably expend due to everything regarded as if it will perhaps presumably also be inflicting reactions. It surely messed with my head for some time there! This isn’t my first take a look at by any manner, and I do know that these challenges and setbacks are a customary half of the recede—there’s no shame in battling issues that you can possess thought you’d overwhelmed. I'm able to already uncover that this experience has had many silver linings, one of them being a deeper appreciation for my health. And as I’ve viewed my health toughen over the previous couple months, I’ve been so relieved to be getting help to a noteworthy location with food again by celebrating what it's going to create for me as an substitute of fearing it!

And what better means to rejoice food this time of year than with the irresistible combo of chocolate and pumpkin? These rich and chocolaty gluten-free and vegan desserts had been loved by all individuals lucky ample to get their hands on a trial batch…minus a pair chocolate-hating children roaming spherical our kitchen. *shrugsPointless to converse, Eric and I even possess had our enchanting fragment throughout the testing direction of…no complaints over right here. Pair the desserts with my current Pumpkin Spice Latte and likewise you’ll possess your self a savory and festive autumn snack!





12 desserts

Prep time

Cook time

Total time


For the chia egg:
  • 2 teaspoons (4 g) ground chia seed*
  • 3 tablespoons (45 mL) water
For the moist ingredients:
  • 1 cup (250 mL) unsweetened pumpkin purée
  • 1/4 cup (60 mL) grapeseed oil or melted coconut oil
  • 1/2 cup (80 g) coconut sugar
  • 1/2 cup (125 mL) pure maple syrup
  • 1 teaspoon (5 mL) pure vanilla extract
For the dry ingredients:
  • 1 1/2 cups (150 g) gluten-free rolled oats, blended steady into a ravishing flour
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ravishing sea salt
  • 2/3 cup (120 g) non-dairy chocolate chips or chopped chocolate, divided(optionally obtainable)


  1. Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
  2. Add the rolled oats to a excessive-tempo blender and blend on excessive till a ravishing flour forms. Space aside.
  3. In a tubby mixing bowl, ride together the bottom chia seed and water till blended. Space aside for a shrimp while to thicken.
  4. To the the same bowl, add the comfort of the moist ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) and creep till cushy.
  5. Add the dry ingredients (oat flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt) to the bowl with the moist ingredients. Lunge till cushy (I love the usage of my gigantic ride for this job!).
  6. Space aside 1/4 cup (45 g) of chocolate chips (if the usage of) for the topping and creep the final word chips into the batter.
  7. Spoon the batter into the paper liners, filling every two-thirds full. Press the final word chocolate chips into the tops of each muffin.
  8. Bake the desserts for 20 to 25 minutes (I bake for 22), till a toothpick inserted into the center comes out clear.
  9. Space the muffin tin on a cooling rack for 10 minutes. Sparsely rob away every muffin and placement it straight onto the cooling rack till fully cooled. Leftover desserts would possibly presumably furthermore be kept within the fridge in an airtight container for several days or frozen for as a lot as 1 month.

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