SWEET SNACKS MADE WITH VEGETABLES?!?!?! Yeah, you can!
Check out the PUMPKIN CHOCOLATE CAKE I made with a Jacq twist…My version of this viral recipe is below.
Welcome to Ep 5 / 7 DAYS OF SWEET SNACKS and today I want you to think about using up that leftover Easter Chocolate and mixing it with common vegetables to create fibrous, antioxidant rich snacks to make your sweet snacks work for your vegetable intake too *wink.
OTHER FAB VEGGIE RICH SWEETS:
+ Sweet potato brownies
+ Sweet potato ice cream
+ Choc tofu mousse (I’m trying this week!)
+ Choc avocado whip
+ Parsnip carrot banana cake or muffins
+ Zucchini choc muffins or loaf
+ Berry avocado ice creams
*Most* of these you can find in the RECIPES section on brownpapernutrition.com as well.
For the viral CHOCOLATE PUMPKIN CAKE JACQ EDITION:
+ Steam about 1kg raw pumpkin pieces (skin removed) until very soft.
+ Melted 1.5 cups chocolate – here you can use your leftover Easter choc, if not then choose a dark chocolate lower in sugar.
+ Add these to a blender with 4 tbsp white chia seeds and blend.
+ Pour into a 20cm diameter spring form (essential) cake tin greased with a bit of extra virgin olive oil
+ Set in fridge overnight
+ Slice and enjoy with a dollop of yoghurt – mine is coconut for the rich creaminess – the next day.
+ Store and enjoy from the fridge up to 1 week. I’ve sliced big pieces in this photo. It can realistically serve 8-10.
Full disclosure – this isn’t a ‘cake’ consistency, but a thick tart or mousse consistency, just to manage expectations! It’s simple and I really loved the chocolatey-ness with the pumpkin- which you can’t taste anyway!
WATCH HOW TO MAKE IT HERE…
