Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
With the holidays approaching my sweet tooth is all over the place. So I decided to take matters into my own hands and make pralines so that I don't have to feel bad about eating. These Pumpkin Pie pralines are divine and I can eat a few and not drown in guilt of ruining my progress. They are low calorie for such a sweet goodness and filled with good ingredients especially since we use fresh pumpkin. Perfect for treating yourself or a loved one that is health conscious. Support the people in your life that are looking to change their lifestyle!
Pumpkin Pie Pralines
Recipe makes 18 servings
Time: approx. 3 hours (includes waiting time)
1 1/2 cups fresh Kabocha Pumpkin Puree
2 scoops TRU Pumpkin Vanilla Latte Protein
2 tbsp Almond Butter
1/2 tsp Pumpkin Pie Spice
1 tsp Vanilla Extract
1/2 tsp Cinnamon
2 bars Lily's White Chocolate
1) To make your own pumpkin puree, cut pumpkin in half, line a baking sheet with aluminum foil, grease it slightly and lay the pumpkin on it with the cut side down. Bake at 350 degrees F for 20-30 minutes or until a fork can poke through easily. Let cool and scrape out pumpkin meat. No need to mash it any more, it should be soft enough to be blended.
2) In a food processor add pumpkin puree, almond butter, protein powder and all spices and blend until a dough forms.
3) Use a small cookie scoop to form balls and roll them in your hands to be completely round.
4) Freeze for 1-2 hours.
5) Chop chocolate into smaller chunks and melt in microwave. Make sure to use the correct settings on your microwave to avoid burning the chocolate. To be save check in after 30 seconds and stir, if it is mostly melted but still has some chunks just stir long enough and they will dissolve itself. If it is barely melted even after stirring heat it for another 10 seconds and keep repeating until fully melted.
6) Take pumpkin balls out of the freezer and dip them in chocolate. Work quickly with a fork to avoid melting the ball. This does not need to be perfect, imperfections just give it a more rustic and homemade vibe.
7) Store in the refrigerator for up to a week.
3 g protein
4 g carbs
1.7 g fat