Sugar Free Sweeteners are always optional. Make the mixture and taste and decide if you even need to add any sweetener at all. I prefer liquid stevia as my favorite sweetener especially in no bake recipes. But if stevia isn't your favorite try Erythritol or Truvia.
Make sure when buying canned pumpkin you don't end up purchasing pure pumpkin puree not pie filling. Pumpkin pie filling is filled with sugar and would not be recommended for this recipe.This is a wonderful make ahead dessert that you can enjoy any night of the week. Preparing sugar free desserts at home is the key to being able to live a sustainable sugar free life style. When you have a well stocked refrigerator is filled with wonderful treats for yourself you will be less likely to be temtped by sugar laden snacks.
Ingredients
- 1/2 cup "cream" from canned coconut milk, full fat
- 1/2 cup pure pumpkin puree, canned or fresh
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 droppers full vanilla stevia
- 2 tablespoons coconut butter
- 2 teaspoons warmed coconut milk
Preparation
- Open can of coconut milk and leave in refrigerator overnight to produce "cream".
- Scoop only cream into a stand mixer and mix on high speed for 10 minutes to produce whipped like texture.
- Add pumpkin, spice, vanilla extract and stevia to mixer.
- Blend on medium speed to incorporate.
- In a small bowl mix coconut butter with warmed coconut milk until smooth.
- Add to blender and blend until combined well.
- Taste and adjust sweetener if needed.
- Keep refrigerated or enjoy immediately.
Nutrition Info
1 Serving-
- Calories: 312
- Total Fat: 28.3g
- Saturated Fat: 26g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 22mg
- Carbohydrate: 13.6g
- Dietary Fiber: 7.5g
- Sugars: 6g
- Protein: 5g
- Vitamin A: 150%
- Vitamin C: 1%
- Calcium: 1%
- Iron: 3%
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