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, all are traditional almond-based products, 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 the family.
The problem is that all that so good, it vanishes when I stop to think about their nutritional values, the enormous amount of sugar they contain and the devastating effect it would have on me.
Do you want to enjoy with yours and at the same time take care of yourself? Prepare your Christmas sweets at home.
All this, as happens on many occasions, has a double reading, on the one hand the enjoyment of an after-dinner with the family, a coffee, a tea and those usual Christmas delicacies, but on the other, health, diet, my plan nutritional.
I do not want to give up either of the two things, I want to enjoy mine and at the same time take care of myself.
That's why I always make my own Christmas sweets at home, I use chocolate with a high percentage of cocoa, cooked fruits like apple 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 do not need an oven and are prepared in a jiffy, they are delicious and let me say it, their flavor is reminiscent of marzipan, but they are much lighter.
It may be hard to believe it, but they do not 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 others.
The base of these balls is the pumpkin cooked in the oven and crushed, I usually mix the pumpkin puree with ground almonds, coconut flour and lucuma, to flavor ground cinnamon and if you want fine lemon zest.
It is essential to add a fatty ingredient to them, I usually put the cream of the coconut milk, (it is the solid part that results when cooling the coconut milk, the coconut "cream" separates and remains on top, at the base of the boat it remains the coconut water).
For this recipe you only need a tablespoon of the fat 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.
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.
A dough is prepared and left to cool, then the balls are formed and covered with grated coconut or covered with melted chocolate, which is impossible.
I like to put each ball in a truffle paper capsule, they are beautiful, store them in the fridge and consume them little by little.
The truth is that when they have been in the refrigerator for a few days they are much tastier, the problem is that they do not usually last that long.
Do you know what I usually do with them? Put them in boxes and give them away, I put a note with the recipe and my family and friends love them. Isn't that a good idea?
I can think of more versions, with roasted apple, with ripe banana or simply with almond butter and chocolate.
The best thing about these pumpkin "truffles" is that they do not need an oven, they are very simple, and they keep 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 sweet for the after-dinner, healthy, light, without sugar and, best of all, without regrets.
Why I like this recipe so much:
- With pumpkin.
- Easy and fast
- 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.
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Sugar Free Pumpkin "Truffles"
Prepare some sugar-free pumpkin "truffles" to accompany your coffee or infusion, they are a healthy snack to enjoy without regrets.
- 1/2 cup Almond flour
- 2 tbsp coconut flour
- 1 tbsp lucuma
- 1/2 cup pumpkin puree (125 g)
- 1 tbsp coconut cream (the solid part of coconut milk when cold)
- 1/4 cdita ground cinnamon
Elaboration step by step
In a bowl, mix the dry ingredients and mix very well.
In another bowl, mix the cooked pumpkin and coconut cream.
Mix the contents of both containers and make a dough.
Shape the balls and put each one in a truffle paper capsule.
Store in the fridge while you prepare the topping.
On one side, put grated coconut on a plate and coat a few pumpkin "truffles".
On the other hand, melt 2 ounces of dark chocolate (85% or 92%) with a splash of vegetable milk, and cover the rest of the "truffles" with it. Let cool in the fridge.
Serve the truffles cold and enjoy them with a coffee or a good tea.