Come autumn and all I can think is a pumpkin. I try to find out ways to include it in our diet. Be its soups, salads, curries or just as roasted veggies. Luckily even my husband is a huge fan of pumpkin or butternut squash.
Pumpkin is a rich source of Vitamin A, C and E. They also provide us with potassium and much-needed fiber. The best part is that the bright orange flesh is sweet which makes it ideal even for desserts. I love including fruits and vegetables in our desserts. And find ways to reduce the dependence on sugar. Fruits and vegetables which are naturally sweet provide an excellent base for desserts.
So why not pumpkin truffles!!
Honestly, I brought together all my favorite ingredients into one:
Chocolate + Pumpkin + Peanut Butter
Ok, Let me keep this short. Please do make it and thank me later. Even my little one loves it, although it’s the chocolate and not necessarily the pumpkin that got him interested at the outset.
Hope you like this healthy snack while it can also double up as a dessert.
Vegan Pumpkin and peanut butter truffles
Preparation Time: 30 Mins (1 hour if roasting)
Cooking time: 20 Mins
Yield: serves 20-22
Pumpkin 220 g
Peanut butter 100 g
Almond powder 100 g
Coconut Oil 10 ml
Date Syrup 1tsp
Almond flakes 2 tbsp (optional)
Cocoa Powder 20 g
Coconut Oil 50 ml
Date Syrup 40 ml
- Cut the pumpkin into cubes and pan roast it over the stove or bake in the oven.
- For cooking in the oven, place the cubes in a single layer, on a prepared tray and bake at 180 degree Celsius for 40 mins or until tender.
- Blend the pumpkin into a fine puree (The puree should approximately 100 g)
- Place this puree in a large mixing bowl along with the rest of the ingredient to make truffles except the almost flake.
- Mix well till everything is well combined
- Let this mixture set in the freezer for at least 2 hours. Oil the palm of your hand and scoop out the mixture
- Roll the mixture into balls and freeze for at least 1 hour
- In the meantime mix, the ingredient required to make the chocolate. Coat the truffles with the chocolate and top it with (toasted, if you like) almond flakes
- Once the coat solidifies which is almost immediately store them in an airtight container for up to 10 days