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Pumpkin is extremely standard presently of 12 months – principally as a way of carving and creating scary designs, however we shouldn’t let that scrumptious gentle flesh inside go to waste! Take away the thick pores and skin, reduce into cubes and steam then mix – and there you go, your very personal (cheaper) pumpkin puree.

I’ve a great deal of recipes you could possibly use pumpkin in, and that is my newest one so as to add to the gathering after being impressed by Candy Freedom who kindly despatched me a few of their merchandise: Choc Pot (wholesome chocolate unfold with 75% much less fats and half the energy of different manufacturers) and Fruit Syrup (sweetens like white sugar however with 25% fewer energy, comprised of 100% fruit: apples, grapes and carob) – staples for anybody wanting to make use of more healthy various sweeteners in baking.

This mix of pumpkin, chocolate, coconut and an oaty base kinds a wealthy, indulgent fudge-like dessert perfect for any autumn night if you’re craving one thing candy!

Substances:

For the bottom – 

  • 100g rolled oats (I used Quaker)
  • 2 tablespoons coconut oil (I used Vita Coco)
  • 2 tablespoons clean peanut butter
  • four tablespoons Candy Freedom Fruit Syrup

For the pumpkin swirl – 

  • three tablespoons creamed coconut (I used The Groovy Meals Firm)
  • three tablespoons coconut oil
  • three tablespoons clean peanut butter (I used Pic’s Peanut Butter)
  • four tablespoons Candy Freedom Fruit Syrup
  • 100g pumpkin puree
  • 1 teaspoon cinnamon

For the chocolate swirl – 

  • three tablespoons creamed coconut
  • three tablespoons coconut oil
  • three tablespoons clean peanut butter
  • 2 tablespoons Candy Freedom Fruit Syrup
  • three tablespoons Candy Freedom Choc Pot unfold

Get making!

  1. First make the bottom – Soften the coconut oil, nut butter and Candy Freedom syrup then stir within the oats to type a flapjack combination. Press right into a 20cm spherical tin (unfastened backside one). Chill within the fridge whilst you make the subsequent elements.
  2. Make the pumpkin swirl – Gently soften the creamed coconut, coconut oil and nut butter then whisk within the Candy Freedom syrup, pumpkin puree and cinnamon. Put aside.
  3. Now gently soften the creamed coconut, coconut oil and peanut butter for the chocolate half and whisk within the Candy Freedom syrup and choc unfold.
  4. Dot spoonfuls of every half subsequent to one another on high of the bottom then use a knife or skewer to create a swirl sample.
  5. Place within the freezer for two hours to agency up, then take away from the tin, reduce into 8-10 slices and serve! Maintain the remaining within the fridge for as much as three days.

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