Sugar-free pumpkin truffles

Do you like Christmas sweets? I present to you my sugar-free pumpkin truffles, a great alternative to the usual.

Nougat, polvorones, marzipan, they are all traditional products, based on almonds, but rich in sugars.

I love almonds and the aromas that usually accompany these sweets, cinnamon, lemon, vanilla, they give them a special touch, they remind me of childhood, home, being with family.

The problem is that all that good stuff vanishes when I stop to think about their nutritional values, the huge amount of sugar they contain and the devastating effect it would have on me.

 

Do you want to enjoy time with your loved ones and take care of yourself at the same time? Prepare your Christmas sweets at home.

 

All of this, as often happens, has a double meaning. On the one hand, the enjoyment of spending time with the family, a coffee, a tea, and those usual Christmas delicacies, but on the other, health, diet, my nutritional plan.

I don’t want to give up either of those things; I want to enjoy time with my loved ones and take care of myself at the same time.

That’s why I always make my own Christmas sweets at home. I use chocolate with a high cocoa content, cooked fruits like apples or pumpkin, nuts, and spices like cinnamon and vanilla. I avoid sugar and focus on the flavors and textures.

 

 

A good example of this are these sugar-free pumpkin balls or “truffles”, they don’t need an oven and are prepared in a jiffy, they are delicious and let me say, their flavor is reminiscent of marzipan, but they are much lighter.

You may find it hard to believe, but they don’t contain sugar or sweeteners, instead I usually use lucuma, a root that is sold in freeze-dried powder and is sweet, has a low glycemic index and is rich in vitamin C, among other things. other.

The base of these balls is baked and mashed pumpkin. I usually mix the pumpkin puree with ground almonds, coconut flour and lucuma, for flavoring, ground cinnamon and, if you want, fine lemon zest.

It is essential to add a fatty ingredient, I usually put the cream from the coconut milk (it is the solid part that results when the coconut milk cools, the coconut cream separates and remains on top, the coconut water remains at the bottom of the jar).

For this recipe you only need a tablespoon of the fatty part, use the rest to make a Thai soup or any other coconut-based dessert.

 

These pumpkin truffles with coconut cream are a vegan and low-carb dessert at the same time time.

 

If you don’t have coconut milk available, you can also add a tablespoon of melted butter, but then it will no longer be a vegan recipe.

Prepare a dough and let it cool, then form the balls and coat them with grated coconut or cover them with melted chocolate, it couldn’t be simpler.

I like to put each ball in a paper truffle capsule, they look beautiful, keep them in the fridge and consume them little by little.

The truth is that they are much tastier after a few days in the fridge, the problem is that they usually don’t last that long.

Do you know what I usually do with them? Put them in boxes and give them as gifts, I put a note with the recipe and my family and friends love them. Don’t you think it’s a good idea?

 

 

I can think of more versions, with baked apple, with ripe banana or simply with almond butter and chocolate.

The best thing about these pumpkin “truffles” is that it doesn’t need an oven, it is very simple, and it keeps perfectly for a week in the refrigerator.

If you celebrate a party at home, do not hesitate to prepare them, you will have a perfect dessert for after dinner, healthy, light, sugar-free and, best of all, without regrets.

 

Why I like this recipe so much:

• Sugar-free.
• With pumpkin.
• Easy and quick.
• In small portions.
• It is very light.
• It can be prepared in advance.

 

Read the full recipe below and learn how to prepare them, you will love them.

 

If you haveIf you liked this recipe, you might also be interested in:

• Cocoa and almond butter truffles.
• Cocoa praline with nuts.