Pumpkin nougat
Ingredients
For base
- 200 g grounded moustokouloura (grape must cookies) or any other soft cookies
- 100 g cow butter
- 200 g pumpkin puree (see: in article red pumpkin puree making)
For frosting : 200 g couverture chocolate + 10 g extra virgin olive oil
Pumpkin nougat. A different dessert that i present to you.
Delicious pumpkin puree with chocolate frosting!! Yummy!
A quick, easy and one-of-kind dessert.
A delight that your children will love!
Method
Ground the moustokouloura/grape must cookies in a bowl.
Melt the butter and add it to grounded cookies with pumpkin puree.
Line a baking pan with parchment paper and spread the mixture.
Refrigerate for at least 1 hour.
After the base is chilled, we prepare the frosting.
Melt the couverture chocolate in bain marie or in microwave.
Remove the mixture from fridge and spread the melted chocolate.
Set aside until it cools and refrigerate again until chocolate hardens (1 hour at least)
Remove from fridge.
Remove the mixture from baking pan and place it in a flat surface.
Wet a knife with warm water in order to cut the dessert in equal piece without breaking the chocolate.
Cut in cube pieces and serve.
Be careful with its portions.
Small portions will help us control our cravings, calories and fat that we’ll consume!
This dessert is made quicker if you already have the pumpkin puree ready. In addition, you can try to make it with soft peanut butter.
It is made in the same way but instead of pumpkin puree you use peanut butter.
Nutritional information per 100 g
Energy / calories: 391.4 kcal
Proteins: 3.5 g
Carbohydrates: 36.88 g
Fat: 25.45 g
