I do not like Halloween, but I love pumpkin and have not resisted the temptation to make fun cream. As always in my style: no flour, dairy and no sugar, enriched with aromatic chocolate ganache with cinnamon. This cream, with a delicate and delicate scent, is perfect for kids' afternoon snacks and is perfect for Halloween.
Necessary products
400 gr. Pumpkin
30 ml maple syrup or honey bio
20 coconut butter
a pinch of cinnamon or vanilla
60 gr. Porridge
30 dark chocolate with 85% cocoa
30 ml maple syrup or honey bio
20 coconut butter
a pinch of cinnamon or vanilla
60 gr. Porridge
30 dark chocolate with 85% cocoa
Preparation instructions
Boil the pumpkin for 15-20 minutes, or in the oven (at 200 ° C) for about 30 minutes. In a blender or a kitchen robot, grind the liquid-free casserole to flour. Add the cooked pumpkin, coconut oil, maple syrup or honey, vanilla or cinnamon and blend until soft. You can add one teaspoon of dissolved agar-agar (vegetable gelatin substitute) or another vegan gelatin to make it pudding, but I didn't put it in and left it as a mousse.
The mixture is poured into pudding bowls and refrigerated for at least 1 hours.
Prepare the chocolate ganassa: Melt in a small bowl of water bath chocolate, add some maple syrup, or coconut milk and a pinch of cinnamon.
Garnish with chocolate ganze and serve.
The mixture is poured into pudding bowls and refrigerated for at least 1 hours.
Prepare the chocolate ganassa: Melt in a small bowl of water bath chocolate, add some maple syrup, or coconut milk and a pinch of cinnamon.
Garnish with chocolate ganze and serve.
- servings: 4
- ready for: 30 minutes
