Butternut squash truffles
You may notice that a lot of my recipes include butternut squash. That's because it happens to be squash season here in Argentina and since it's such a versatile veggie as well as having incredible health benefits, it can be used for desserts and main courses, and my kids barely notice the taste of the "veggie". Butternutsquash to the rescue I say!
ingredients:
Pulp of one medium butternut squash, cooked in the oven, deseeded and peeled (if you pop it in the oven for 45 minutes - 1 hour it will cook perfectly and you can then easily scoop out the seeds and mash the pulp with a fork).
3 - 4 tablespoons organic honey
3 teaspoons stevia
200ml coconut milk
a handful of ground almonds
A handful of shredded unsweetened coconut
a splash of vanilla essence
Cook the butternutsquash pulp on the stove for at least 60 minutes so that the water from the purée evaporates leaving you with a thick pulp. . Add the rest of the ingredients and continue to cook for a further 60 minutes, making sure that you stir occaisionally so the purée doesn't stick to the pan.
Once you have reached a thick mouldable consistency put the purée in the fridge to cool overnight. Once cooled mould into biteseize balls and roll in some shredded coconut.
My recommendation is to keep these in the freezer and take them out 30 minutes prior to serving.
ingredients:
Pulp of one medium butternut squash, cooked in the oven, deseeded and peeled (if you pop it in the oven for 45 minutes - 1 hour it will cook perfectly and you can then easily scoop out the seeds and mash the pulp with a fork).
3 - 4 tablespoons organic honey
3 teaspoons stevia
200ml coconut milk
a handful of ground almonds
A handful of shredded unsweetened coconut
a splash of vanilla essence
Cook the butternutsquash pulp on the stove for at least 60 minutes so that the water from the purée evaporates leaving you with a thick pulp. . Add the rest of the ingredients and continue to cook for a further 60 minutes, making sure that you stir occaisionally so the purée doesn't stick to the pan.
Once you have reached a thick mouldable consistency put the purée in the fridge to cool overnight. Once cooled mould into biteseize balls and roll in some shredded coconut.
My recommendation is to keep these in the freezer and take them out 30 minutes prior to serving.