Today we see the recipe for a truly exquisite autumn dessert, the sweet pumpkin, apple, and chocolate cream served in small cups. The pumpkin is buttery, rich in colors and aromas, and goes well with the slightly acidic character of the apple, notes of spices and coconut enrich the dessert, teasing the senses and, finally, the dark chocolate sauce envelops and embraces the dessert, for a delicious result.
The dessert is prepared without butter, cow’s milk cream, or sugar but only with vegetable milk, coconut cream, and maple syrup. In this way, the individual ingredients are enhanced, so you can savor them one by one. Finally, spices also add important antioxidant, anti-inflammatory, and anti-diabetic properties to the dessert… what more could you want?Ingredients100 grams of pumpkin pulp100 grams of apple100 grams of coconut cream2 tablespoons maple syrup½ teaspoon ground cinnamonNutmegFresh ginger, 1 centimeterAllspice80 grams of vegetable milk25 grams of dark chocolate Cut the pumpkin and apple into coarse pieces.
Pour everything into the pan. Keep two tablespoons of coconut cream aside, and pour the rest into the pan with the pumpkin and apple. Pour in the milk too. Cook over low heat, stirring often. When the apple and pumpkin are very soft, it will take about 20 minutes, to remove from the heat and blend everything with the immersion blender. Combine the maple syrup, a pinch of allspice, nutmeg, cinnamon, and grated ginger. Separately, melt the dark chocolate cut into pieces with two tablespoons of coconut cream. Distribute the pumpkin cream into the cups. Pour the melted chocolate over the pumpkin cream. Serve!