Pumpkinella – Vegan Chocolate and Pumpkin Spread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g Hokkaido pumpkin (se), pitted
- 1 banana (s)
- 2 teaspoons cocoa
- 1 pinch (s) salt
- sweeteners
Print Recipe
Pin Recipe Instructions
- Boil the Hokkaido pumpkin and finely mash or puree with the banana. Add the remaining ingredients and mix well until you get a homogeneous mass. Fill into 2 jam jars.
- Tips: Depending on the degree of ripeness and sweetness, add sweetener / sugar / agave syrup / stevia. The spread can be varied with cinnamon, raisins, chocolate shavings, chopped nuts, speculoos spice, rum flavor, vanilla sugar, cloves, chilli.
- Unfortunately, it does not last too long, but should be used in the refrigerator within approx. 3 days.
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