Pumpkin and chocolate dessert

Pumpkin is one of the most versatile squash and thanksgiving is not complete without at least one pumpkin dish on feast table. This frozen pumpkin dessert is an alternative to usual pumpkin pie with a pleasant twist from chocolate and cinnamon.  Mellowness of pumpkin goes well with the nuttiness of almonds and sweet indulgence of maple syrup and chocolate.

Vitamins, minerals and fibre packed almonds and pumpkins are helpful in lowering cholesterol, reducing risk of cancer and maintaining healthy heart and skin if you eat it regularly as part of a healthy balanced diet.

Ingredients (makes 6)

6tbsp Ground almond
4tbsp Maple syrup
1tsp Cocoa powder
1tsp Extra virgin olive oil
½ cup Pumpkin chunks, boiled
Pinch of cinnamon powder
1 tsp Corn flour
½ Cup semi skimmed milk
Extra cinnamon powder and whole raw almond for decoration


Grind cooked pumpkin chunks to a smooth paste. Add 2tbsp maple syrup, cinnamon powder, corn flour and milk to the pumpkin puree and combine it well.

Pour the mixture into a saucepan, bring it to boil and reduce down over simmer until you get a thick muffin batter consistency.

Turn off the heat and let it cool down.

In a bowl, mix ground almond, cocoa powder, 2tbsp maple syrup and extra virgin olive oil. Keep it aside.

Line a muffin tray with muffin paper cases or alternatively use silicone muffin tray.

Tip in approximately a tsp of almond chocolate mixture to each muffin case, evenly spread and firmly press it down. Then pour the pumpkin mixture onto the almond chocolate mixture. Decorate with whole almond and cinnamon powder.

Freeze it to settle and carefully remove from tin. Keep it in room temperature for 10 minutes before serving.



Nutritionist Reading, Berkshire
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