chocolate chunk squash bites
These babies are going to SQUASH your cravings for sweet things (that’s a promise) & an ingredient hint!
There are many different theories on the causes of sugar cravings, including food allergies, adrenal fatigue, hormonal changes, parasites, Candida, and bacterial overgrowth. The bad news? You may be addicted to sugar due to an overgrowth of pathogenic bacteria that feeds off sugar in the diet, causing frequent cravings (a vicious cycle, I know). But trust me, you can break the sugar addiction with a few simply tricks.
Avoid processed food
Rebalance your gut
Satisfy your sweet tooth naturally
Stabilize blood sugar
Eat plenty of fibre
Enjoy fermented foods
Drink more 2ho
I know I know, sometimes it's easier said than done! That's why I came up with this recipe. These chocolate chunk squash bites are a fantastic transitional treat, they are free of refined sugars but sweetened with natures caramel (aka dates), made with dairy free chocolate (dairy being a high allergen food), & best yet, they are fibre rich & contain my favourite fall vegetable. If it wasn't obvious enough, the secret ingredient is SQUASH! Lets take a look at the benefits of kabocha squash:
High Source of Beta-carotene - Beta-carotene converts to vitamin A in the body. Many of the Kabocha health benefits come from the benefits of vitamin A and the powerful antioxidant properties of beta-carotene.
Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair.
Kabocha contains fibre, which we could all use a little more of. To boost the fibre content even more, cook it with the edible skins on. The dietary fibre in this squash can help optimize digestion, regulate bowel movements and reduce the symptoms of constipation, bloating and cramping.
Kabocha has a low-calorie count, which is only 30 calories per cup.
what you'll need:
1/2 squash, steamed & drained
1/4 cup unsweetened shredded coconut
5 dates, pitted
1/2 cup raw cashews
1/4 cup almond flour
1/8 cup almond butter
1/2 cup oats
1 tbsp honey (optional)
1/4 cup chocolate chunks (optional)
prepare the squash by steaming it in h20. Remove from heat when tender, drain and place in the refrigerator to chill.
Add all ingredients to food processor. Blend on high until mixture is smooth. You may have to scrape down the sides of the container to ensure that everything is fully incorporated.
Line a sheet pan with parchment paper. Using a tablespoon, portion out 1-2 tbsp(s) of batter per bite. If the batter is sticky, don't worry about shaping to bites into balls just yet. Place portioned out bites in the freezer to chill for approx 20 min.
Remove from the freezer and shape in to round bites.
Store in the freezer in a glass container and enjoy as a frozen treat or thawed on the go!
Want to try Kabocha squash in other recipes? Here's my wellthy prep guide it:
Cut the squash evenly in half. Preheat the oven to 400 degrees.
Scoop out the innards andfrom both halves.
Cut each squash into further halves (3-4 times more) to form wedges or thinner slices for a more crisp end product.
Sprits each wedge with oil (avocado, coconut, olive oli) and place on a baking sheet.
Season each wedge with salt and pepper, cinnamon, chili powder, or garlic powder, depending on your taste and preference.
Bake the squash for 15-30 minutes, depending on thickness.
Allow the squash to cool for 5-10 minutes and then serve or use in your recipe.
Did you make the recipe and LOVE it (I hope so!). Share you feed back, thoughts or swaps in the comments below!
spread the wellth