This beautiful Autumn recipe is from Virginia Ziulu - Virginia's Health Corner, Virginia is an Italian Nutritional Therapist living in Ireland
The base is versatile and can be used for energy balls too. Completely Gluten free.
The filling is made with sheep's milk yogurt to make it more digestible and suitable for an anti inflammatory plan.. Packed with flavour, fibre, protein and healthy fats. Virginia says its an ideal snack for the Luteal Phase to nourish Progesterone levels with the sweetness of the pumpkin and no added simple sugars. Perfect to keep blood sugars under control and happy hormones.
Ingredients
For the base
1 cup roasted hazelnuts
2 tsps. melted coconut oil
1 tsp vanilla extract
1 tsp. chicory root syrup / honey
For Filling
100g Roast Mashed Pumpkin
115g Velvet Cloud sheep’s yogurt
2 tsp chicory root syrup / honey
1 tsp. cinnamon
½ tsp. nutmeg
Method
Roast pumpkin in air fryer until soft – approximately 20 mins at 170
Blitz coconut oil, hazelnuts, vanilla and syrup until it forms a paste
Use silicone muffin cases, and press approx. 1 tsp. of the paste into the cases, then leave to chill in the fridge
Prepare filling by blending pumpkin puree and all the wet ingredients it should be thick and creamy
Pour the mixture onto the bases and chill again in the fridge for another 15 mins, sprinkle with some chopped hazelnuts and serve
