Sneaking vegetables into Christmas desserts you say? Every moment is a great moment for vegetables! In this recipe I’ve hidden pumpkin in the blend which makes for a delicious and slightly more nutritious rum ball than the traditional variety you’d be used to. It’s a great option to take to a party or dinner, because you can make it in advance and store it ready to go!
Makes: 16 balls
=R1=
Servings
16 balls
Prep time
Cook time
Recipe
Ingredients
- 1½ cups raisins
- 100mL dark rum
- 170g pumpkin, peeled & chopped
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- 3 eggs
- ¼ cup maple syrup
- ¼ cup coconut flour
- ¾ cup raw cacao powder + extra 2 tbsp for rolling/dusting
- 1 tsp orange zest
Method
- Preheat oven to 180°C and line 15cm × 15cm square or 20cm round cake tin with greaseproof paper.
- Place raisins and rum in small bowl, mix and set aside to soak.
- Place saucepan with steamer basket on stove and steam pumpkin pieces until soft.
- Once pumpkin is cooked, allow to cool. Place in food processor or mixer with coconut oil, vanilla, cinnamon, eggs, maple syrup, coconut flour, raw cacao powder and orange zest and blitz until smooth.
- Pour into lined cake tin and bake for 30 mins.
- Once cooked, allow to cool then blitz in food processor with rum raisin mixture and shape into balls.
- Roll or dust with additional raw cacao powder and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
