It’s fall, it’s October, and it is pumpkin season! I think everyone has the pumpkin bug right now, so why not make some healthy pumpkin truffles to satisfy your craving!
Cayenne pepper is known for its intense heat that is produced by a very important compound called capsaicin. Capsaicin has been well studied for its effects a pain reliever, both internally and topically. It is known for its metabolism boosting benefits, but it is also great for indigestion, ulcers, GERD, IBS, and other gastrointestinal disorders. It is also used for psoriasis, rheumatoid arthritis and muscle pain.
Pumpkin/kabocha and oats are other shining stars in this meal for their health benefits. Pumpkin/kabocha is in season this time of year, making it the perfect local food to consume. Plus it packs a plentiful amount of beta-carotene, noted by its orange color! Oats are a great source of fiber and a heart-healthy food, so eat up!
For more on these ingredients, you can check out our pantry staples!
- 1 cup pumpkin or kabocha squash
- 1 cup coconut butter
- 1 tbsp honey (or just use stevia)
- 1 tbsp pumpkin pie spice (or to your hearts content)
- pinch sea salt
- ½ cup melted chocolate (we like lilly's or enjoy life)
- 2 tsp coconut oil
- ½ tsp cayenne, plus more for decoration
- Puree squash using your blender, or purchase canned puree.
- Blend squash with coconut butter, honey, pumpkin pie spice, and sea salt.
- Roll the mixture into small balls.
- Then, melt chocolate with the coconut oil, using the evil microwave 😉 or a double broiler.
- Once chocolate has melted, stir in cayenne pepper
- Finally, roll the balls into the melted chocolate, or pour the chocolate over them to create spicy pumpkin truffles!
I can’t wait to see the photos start rolling in of you guys making these because they are so good! I love that the cayenne makes them more satiating so you feel great with just eating one! Don’t forget to tag me in your posts @holisticrendezvous and #holisticrendezvous!