These Vegan Pumpkin Spice Chocolate Bonbons have a smooth and creamy center with the unexpected ingredient of sweet potatoes! Bursting with pumpkin spice and coated in rich dark chocolate they make a delicious and sophisticated treat that looks like they’re straight out of a chocolate shop. With only 6 ingredients you will be amazed by how easy they are to make!
The filling for these chocolates is very simple – mashed sweet potato, vegan butter, icing sugar, pumpkin pie spice and a few drops of natural orange food coloring (see notes on how to make your own). Putting mashed sweet potato with a chocolate dessert might sound a bit odd but it works perfectly! The sweet potato has a nice thick consistency and since they are naturally quite sweet, less sugar needs to be added.
While experimenting with this recipe I tried using canned pumpkin and I do not recommend it. It doesn’t have much flavor on its own and the texture is quite thin compared to freshly mashed sweet potato. It’s definitely worth baking a sweet potato and mashing it for this recipe as it makes a world of a difference. You can also try using leftover mashed squash or pumpkin, but you may need to add more sugar to the recipe.
To make the filling all you need to do is whip the ingredients together until they are smooth and creamy. Then it’s time to move on to filling the molds. You can use whatever shape/size molds you like. I find that silicone molds are the easiest to remove the chocolates. If you don’t have any chocolate molds you can use silicone or paper muffin liners which will make your chocolates the shape of peanut butter cups.
First make a thin layer of chocolate on the bottom of the molds and spread it about halfway up the sides. Let it set in the fridge for a few minutes. Then pipe the filling almost to the top, making sure not to touch the sides of the mold. This way the chocolate can make a good seal around the filling (it will seep out the sides otherwise).
Pour the rest of the melted chocolate over top of the filling and let it set in the fridge. Gently remove them from the molds and voila, you have cute little pumpkin spice chocolates ready to be devoured!
Do I Need To Temper Chocolate?
I find that tempering chocolate isn’t necessary for home baking as long as you use high quality dark chocolate and make sure not to overheat it. Melt it in a double boiler, on a low heat, stirring occasionally, just until it’s melted enough to pour. I would only suggest tempering chocolate if it’s for a gift or for a great masterpiece you’re making. If you would like to know how to temper chocolate I have a guide in this recipe.
Why You Will Love These Pumpkin Spice Bonbons
✓ Made with natural ingredients
✓ Smooth and creamy center just like conventional chocolates but are dairy free and vegan
✓ Have the look of professional bonbons but are easily homemade
✓ Perfect for an after dinner treat, entertaining or gifting
✓ Sure to satisfy your pumpkin spice and chocolate cravings this Fall
Looking For More Chocolate Recipes?
- Cherry Blossom Dark Chocolate Bark
- Chocolate Orange Vegan Truffles
- No Bake Vegan Rum Balls
- Vegan Lavender Cream Truffles
These Vegan Pumpkin Spice Chocolate Bonbons are the perfect Fall treat! If you’ve always wanted to make chocolates at home but thought it was too hard or time consuming than this recipe is for you! They’re simple to make with wholesome ingredients and are ready to eat in less than an hour. You will look like a professional chocolatier in no time! Thank you so much for stopping by and I hope that you have a wonderful Fall season. Happy eating always!
Vegan Pumpkin Spice Chocolate Bonbons
- 1/4 cup mashed sweet potato*
- 1/4 cup vegan butter (I use Earth Balance)
- 2 tablespoons icing sugar
- 1 1/2 teaspoons pumpkin pie spice
- few drops natural orange food colouring* optional
- 300 grams good quality dark chocolate (3 standard 100g bars)
- Start by melting the chocolate. To do this break up the chocolate and place it into a medium sized bowl. Fill a small pot with two inches of water and bring to a low simmer. Place the bowl with the chocolate on top of the pot (double boiler method). The water in the pot should not touch the bottom of the bowl. Stir the chocolate occasionally until it melts, about 7-10 minutes.
- Once the chocolate has melted fill your chocolate molds with a thin layer that coats the bottom. With a small spoon (a chopstick or small brush works too) spread some of the chocolate halfway up the sides of the mold. This helps to make a good seal around the filling so that is doesn't seep out. Place into the fridge to set.
- In the meantime start making the filling. In a medium sized bowl place the butter, mashed sweet potato, icing sugar and pumpkin pie spice. Using a hand mixer whip until smooth. Add a few drops of natural orange food coloring (see notes on to how to make your own) and stir until combined. Place the filling into a piping bag or ziplock bag. Remove the chocolate mold from the fridge and pipe in the filling, making sure not to let the filling touch the sides of the mold. Fill each mold 3/4 of the way up. Place back into the fridge for 10-15 minutes.
- If your melted chocolate has hardened, place it back on top of the pot to melt. Once melted remove the mold from the fridge and fill each mold to the top with the melted chocolate. Once all of them are filled gently tap the mold on the counter top to remove any air bubbles. Place it back into the fridge for 45 minutes (or until the chocolate has set). When set, gently remove the chocolates from the mold. If eaten straight from the fridge the chocolate will have a crunch and the filling will be slightly dense. If brought to room temperature the chocolate and filling will be soft. Keep them covered in the fridge for up to 5 days. Enjoy!