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Kürbisella – vegan chocolate pumpkin spread

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Ingredients for 2 servings:

  • 300 g Hokkaido pumpkin(s), pitted
  • 1 banana(s)
  • 2 tsp baking cocoa
  • 1 pinch of salt
  • n. B. Sweetener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

sweet cream based on Hokkaido

Cook the Hokkaido pumpkin and finely mash or puree it with the banana. Add the remaining ingredients and mix well until smooth. Pour into 2 jam jars. Tips: Depending on ripeness and sweetness preference, add sweetener/sugar/agave syrup/stevia. You can vary the spread with cinnamon, raisins, chocolate shavings, chopped nuts, speculaas spice, rum flavoring, vanilla sugar, cloves, and chili. Unfortunately, it doesn’t keep very long; it should be consumed within about 3 days in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kürbisella – vegan chocolate pumpkin spread

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