Halloween approaches. Throwing away all the good stuff you carve out of your pumpkin is food waste horror story in itself! You can roast the seeds and then make these gorgeous balls of loveliness with the flesh. Again, this recipe comes courtesy of our friends at Unicorn Grocery and was given free to visitors to the Chorlton Eats event in October 2022.
1/4 cup of pumpkin puree (peel, de-seed and either roast or boil a sweet pumpkin, then mash or blend)
100g creamed coconut, melted
2tbsp maple or rice syrup
1/4 tsp pure vanilla extract
1/8 tsp cinammon
A tiny pinch of salt
And – if you’re feeling decadent, dark chocolate (or coconut oil, cocoa and maple syrup) for coating.
Ensure your ingredients are all warm or at room temperature.
Stir everything together until completely smooth. Refrigerate for half and hour, or until firm enough to roll tip into balls with your hand or a mini cookie scoop.
Want to coat them in chocolate? Why not!
Either dip them into your melted chocolate or you can skip the dairy by mixing together equal parts coconut oil, cocoa powder and maple syrup until you get a thin sauce.
Leftover balls (if you have any, that is), can be kept in the fridge for up to five days. Or much longer in the freezer.
No waste here.
Recipe adapted from Chocolate Covered Katie.