Pumpkin pralines

Sweet pralines whit no sugar … is it even possible?

I am really trying to replace white sugar with some natural sweetness like dates, banana, honey … Of course, there are some recipes which require sugar. In those cases, I put brown sugar. Last few months, since my son started eating solid food, I am avoiding too much sweet recipes. He was the reason and my greatest inspiration for this recipe.

Long live pumpkin!

Pumpkin – the queen of autumn! There are so many species of pumpkin that I could put it in every recipe. There is one which I like the most. That is a big round pumpkin with sweet and dry taste. Her name is The Prince crown. You will need that one for this recipe. She has a gray crust, but inside is orange. Her taste is sweet and reminds on chestnuts. This type of pumpkin contains large amounts of pectin that accelerate the elimination of toxins from the body, stimulates urinary excretion, which stimulates kidney function and helps maintain the health of the heart.

Pumpkin pralines could be vegan too!

These sweets don’t contain eggs, and cows milk that I used you can replace with any other: almond, soy, coconut milk … It is great also for those who can’t eat eggs or lactose.

Pumpkin pralines
Serves 15
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
137 calories
21 g
1 g
6 g
3 g
2 g
71 g
23 g
15 g
0 g
4 g
Nutrition Facts
Serving Size
71g
Servings
15
Amount Per Serving
Calories 137
Calories from Fat 48
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 23mg
1%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Sugars 15g
Protein 3g
Vitamin A
85%
Vitamin C
9%
Calcium
12%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Fill 1
  1. 50g roasted almonds
  2. 50g roasted cashew nuts
  3. 30g corn flakes
  4. 10 dates
  5. 1 tbsp honey
  6. 2 tbsp roasted sesame seeds
  7. 1 tbsp cocoa powder
  8. 1 tsp coconut oil
  9. 50ml milk
Fill 2
  1. 400g pumpkin
  2. 100ml milk
Topping
  1. 1 tsp cocoa butter
  2. 40g dark chocolate
  3. 50ml milk
Fill 1
  1. If you have raw almonds, cashew nuts, and sesame, first roast them a little bit in the frying pan to enhance their tastes. Separate sesame seeds from almond and cashew nuts, so that you do not get burned because it will be roasted much quicker than almonds and cashew nuts.
  2. Put all ingredients for fill 1 except milk in a food processor and mix. When it is mixed cook it with the milk on a medium heat for few minutes and arrange it in a casserole dish.
Fill 2
  1. When the pumpkin is roasted, remove the crust and mix it with the milk. Arrange it over the first layer.
Topping
  1. Melt the chocolate and cocoa butter in a low heat, add milk and mix until everything is seated together. Pour the resulting mass over the last layer.
Notes
  1. It is not recommended for babies younger than 11 months due to ingredients such as nuts, honey and milk which are potential allergens. Every new food should be introduced gradually, one at a time. If your baby has not tried any of the ingredients listed above, first introduce it to her, then consider making this cake.
beta
calories
137
fat
6g
protein
3g
carbs
21g
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