Pumpkin Cranberry Nut Dessert Balls with Maple Syrup

Step 1: Prepare the Nut Mixture

Toast the nuts:

• • In a dry pan over medium heat, toast 90g almonds and 90g walnuts until fragrant, about 5-7 minutes.

• • Let the nuts cool slightly, then transfer them to a food processor and grind until finely chopped.

Add syrup and oil:

• • Add 3 tablespoons maple syrup and 3 tablespoons coconut oil to the ground nuts.

• • Pulse until well combined. The mixture should be crumbly but hold together when pressed.

Cool the mixture:

• • Set the mixture aside and let it cool.

Step 2: Prepare the Pumpkin Layer

1. 1. Cook the pumpkin:
      • Cook 400g pumpkin (about 14 ounces) by steaming, boiling, or roasting until tender.

1. Make the puree:
   • Let the pumpkin cool slightly, then puree until smooth.
2. Add coconut oil and syrup:
   • • Mix in 30 ml coconut oil and 30 ml maple syrup. Adjust the sweetness to taste by adding more maple syrup if desired.

    

   • Add your favorite spices (e.g., cinnamon, nutmeg) to taste.

Step 3: Assemble the Dessert

1. 1. Create layers:
      • • Use a piping bag or spoon to create an even layer of pumpkin puree on a parchment-lined baking dish or tray.

       

   2. Cool and add cranberries:
      • • Let the pumpkin layer cool slightly.
        • Chop 30g dried cranberries and add them to the remaining nut mixture. Mix in cinnamon to taste.

       

   3. Form dessert balls:
      • Form balls from the nut and cranberry mixture, pressing gently to ensure they hold their shape.

1. Dust with cocoa powder:
   • Roll each ball in cocoa powder (optional) for an extra chocolatey touch.
2. Cool the dessert balls:
   • Let the dessert balls cool in the refrigerator for about 15-20 minutes before serving.