As Thanksgiving gets closer, pumpkin season is in full swing!
Today, I want to share with you a recipe for a healthy seasonal treat that both kids and adults will love. It's super simple to make and it's packed full of good nutrients!
It's also gluten and dairy free. If you are allergic to nuts, you can use coconut flour instead of almond flour.
This is what you need for about 8-10 balls (depending on their size)
1 cup of roasted pumpkin
1/2 cup of almond flour
1/2 cup of coconut flour (or 1 cup if you cannot use almond flour)
1/4 tsp of cinnamon (optional)
A pinch of salt
1 tbsp of honey if you like them sweeter (I find the pumpkin is sweet enough on its own!)
100g bar of dark chocolate - 75% at least (check the ingredients to see that it doesn't contain dairy if you are intollerant)
Roast the pumpkin in the oven for 30-35 minutes at 200C/400F. You can leave the skin on and cut it after they're cooked. Not only is it easier this way, but it's also safer for your fingers:
Once the pumpkin is ready and has cooled a bit, cut the skin off, place it in a bowl and mash it with a spoon:
Now add the other ingredients and mix well:
Make sure the consistency is fairly elastic and crumbly, so that you can hand-roll them into balls without getting them stuck to your skin:
Next, line a baking tray with parchment paper and lay the pumpkin balls on the tray. Put them in the freezer for 1 hour:
5 minutes before you take the pumpkin balls out of the freezer, melt the chocolate bar in a saucepan until it liquifies but not too hot:
Next, take out pumpkin balls and roll them into the liquified chocolate sauce and place back on the tray:
Put back in the freezer or fridge for 10-15 minutes and they're ready to eat!
Enjoy them now or place the pumpkin balls in a ziploc bag as a healthy snack (or dessert) for later in the week!
Check back soon for more tips and recipes!
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