Pumpkin pralines in chocolate

Here is another recipe to brighten up your Easter table.

Try these simple pumpkin pralines coated in our Powerlogy chocolate. They are best chilled, when the outside is pleasantly crisp and the inside stays soft thanks to the creamy pumpkin purée.

The recipe uses no milk, no wheat flour and no added sugar – the only sugar is the small amount in the chocolate. So it suits anyone who wants to lighten up their sweet treats, or who avoids gluten.

Method:

• In a bowl, mix all the ingredients (except the chocolate) into a compact mixture.
• Leave the mixture to firm up in the fridge for about 15 minutes.
• Then take it out and shape it into balls, which go back in the fridge for another 20 minutes.
• Melt the chocolate and coat the pralines in it.
• Finally put them back in the fridge for 30 minutes and then serve.