Squash and pumpkins seem like such humble veggies but are great sources of Vitamin A, antioxidants and not too high in calories.
For this recipe, I used roasted pie pumpkin that was cooled, and then pureed. To make it easier, you could use canned pure pumpkin.
Using Avocados instead of cream or shortening for the frosting gets healthy oils into your body. Cocoa is rich in Polyphenols that provide several health benefits including heart health brain function and of course, chocolate is mood enhancing! All these ingredients put together in a creamy dessert square is an amazing healthy treat.
List of Ingredients for the pumpkin layer:
- 1 cup buckwheat flour
- 2 cups pumpkin puree
- 1 cup sesame tahini ( I used my home made tahini. The recipe is on this page)
- 2 tbsp stevia sweetener
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Prepare a square cake pan by lining it with parchment paper.
Place all the dry ingredients into a large bowl. Stir in the tahini and blend it together until it becomes crumbly.
To the tahini mixture, add the 2 cups of pumpkin puree, one cup at a time, and keep stirring until it forms a fairly thick dough.
If the dough appears runny, add more buckwheat flour to thicken it.
Spread the pumpkin mixture into the prepared cake pan. Place the pan in the fridge to chill as you prepare the avocado chocolate frosting.
While the pumpkin layer is chilling, gather the chocolate frosting ingredients:
- 2 ripe avocados (225 g)
- 4 tbsp stevia sweetener
- 1/2 cup organic cocoa powder
- 1/2 tsp pure vanilla extract
Place the avocado, cocoa and four tbsp of stevia in the food processor. Process it for several minutes until it looks dark, smooth and creamy. Stop the processor and add the 1/2 tsp of vanilla extract then process for another minute to blend it.
The chocolate avocado frosting is now ready to place on top of the pumpkin layer.
Spread the chocolate avocado frosting evenly over the chilled pumpkin layer.
Keep the pan in the refrigerator until ready to serve. To get the pumpkin slab out of the cake pan, lift it by the edges of the parchment paper.
The chocolate frosting can be scored into 16 parts, to divide it evenly for a reasonable and healthy 140 calories each.
Luscious and creamy pumpkin and cocoa flavours taste so good together.
Serve these squares to your friends and family. They won't believe that they are also so healthy for you.
See how I made these Chocolate Frosted Pumpkin Squares on my you Tube Channel:
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