Raw Mini Pumpkin Pie Hearts
Now is a great time to eat pumpkin! They are full of goodness and in season at the moment, but many people don't realise that you can eat them raw. Raw pumpkin has a rich and earthy taste, and in this recipe the natural nutty sweetness of tiger nuts combines with raw pumpkin really well.
Pumpkin is a nutritionally dense food, for example one cup of raw pumpkin has around half your RDA of vitamin A and only 30 calories. Tiger nuts are incredibly high in vitamin E, a handful has as much vitamin E as six avocados! So with both of these powerful anti-oxidants these little pumkin pie hearts are a great choice for boosting your immune system to keep coughs and colds at bay.
This is such an easy and healthy recipe, and a brilliant way to make use of pulp left over from making tiger nut milk. I'm sure it would work well with almond pulp too although I havent tried it...
- 75g tiger nut pulp lefover from making tiger nut milk
- 35g grated pumpkin
- A pinch each of nutmeg, clove, allspice and cinnamon
- 3 tablspoons coconut oil
Simply add ingredients to a food processor and process until the mixture begins to come together. Use a chocolate mould or similar to form shapes or you can just use your hands to form small or even snack bars. You can eat as they are but I think they taste much nicer if you pop into the freezer until they harden. Remove from freezer for a couple of minutes to soften sightly before eating.
mouth-watering to share?