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Pumpkin balls and peanut cream covered with dark chocolate
Preparation
50 min
Difficulty
Easy
Servings
15
Preparation
1. Mix the pumpkin smoothie with honey and peanut cream in a bowl.
2. Add the dry biscuits finely chopped to form a homogeneous and compact mixture.
3. Form balls of the same size and refrigerate them for about 30 minutes.
4. Melt dark chocolate in a double boiler, add sunflower oil and mix.
5. Remove the peanut and pumpkin balls from the fridge and dip them in melted chocolate.
6. Refrigerate the balls covered with dark chocolate to solidify the outer chocolate. After 15 minutes they will be ready.
Ingredients
- 1 (120 gr) of carrot, apricot, and pumpkin puree
- 240 gr (1 cup) of peanut cream
- 250 gr (2 cups) of chopped dry biscuits
- 1 tablespoon of acacia honey
- 150 gr (1 cup) of dark chocolate
- 1 tablespoon of sunflower seed oil
