Not me finding every possible way to eat squash...
Kabocha squash is my favorite. I find myself using it more frequently in sweet recipes. It can really go either way. When cooked, it has a chestnut-like flavor that is so warming and cozy. Kabocha is moist and flavorful, making it a great addition to baked or no-bake goods.
Of course, if you are looking for something sweeter, feel free to add maple syrup or honey. I love the rich kabocha flavor and didn't pair it with anything that would overpower that. The almond butter and walnuts compliment the nuttiness of the squash (you could also use any nut or seed butter). The pea protein and cassava add volume and absorb the liquid making it moldable.
The chocolate drizzle is always optional but highly encouraged. I love the crunchy contrast between a chocolate shell and a chewy protein bite. Take my word for it!
2 1/2 cups cooked kabocha squash with skin removed
1/2 cup + 1 Tbsp almond butter
1 cup walnuts
1 cup cassava flour
1/3 cup pea protein
1 tsp vanilla extract
1 cup chocolate or cacao chips
1 Tbsp coconut oil
Prepare the kabocha squash by either steaming, roasting or pressure cooking (I like pressure cooking because the skin just falls off).
In a food processor, blend squash to a purée.
Add in the almond butter, walnuts, cassava flour, protein and vanilla. Scrape edges as needed.
Form into bites/balls of desired size.
Let them set in freezer for at least 30 minutes.
Melt chocolate on the stove or in the microwave. Coconut oil can help with making it extra drippy!
Drizzle the chocolate on the protein bites and top with flakey salt.
Enjoy and store in the freezer!
Makes 16-18 bites
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