Halloween is always fun but too sugary holiday, right?? Not at home!
Since pumpkin is one of this really sweet creamy vegetables, is not hard to transform it in a real dessert, with the help of amazing coconut, we have a melt in the mouth truffle. Easy to make and delicious to eat!!
Treat yourself better with this good for you sweet truffle!
Pumpkin Truffles
WHAT YOU WILL NEED:
for 7-8 truffles
- 140 steamed potimaron or hokaido;
- 100g coconut butter
- 100dates, pitted
- 2 tablespoon muscovado sugar;
- 1 tablespoon coconut flower;
- 4 tablespoon of grated coconut
- 1/8 teaspoon turmeric powder
- 100g pumpkin(potimaron)
- 2 tablespoons maple syrup;
- Juice from ½ orange
- ¼ teaspoon cinnamon
- 2 cloves
HOW TO:
Blend the Hokkaido + coconut butter + dates + 1 tablespoon muscovado + coconut flower+ 2 tablespoon grated coconut in a small food processor until smooth;
Tranfer to a small bowl and let it cool down in the fridge for about 1 hour;
Mix 2 tablespoons of coconut flakes + 1 tablespoon muscovado + turmeric in a small bowl
Cut the potimarron in small cubes.
In a frying pan, cook the pumpkin with the 2 tablespoons maple syrup, orange juice cinnamon and cloves and well caramelized, about 5 minutes in medium heat with a lead on;
Take the truffles dough out of the fridge, make small balls with your hands and fill each ball with a piece of glazed pumpkin;
Roll the balls into the coconut orange mix and mold with the help of a knife, the pumpkin indentations. Place a clove on the top;
Place the truffles in the fridge for about 1 hour;
Enjoy your Halloween treat or freeze the balls for later consumption: They keep well frozen for until 3 months;