Shelling Nuts: Uncovering The Health Benefits Of Nuts
Strictly speaking, nuts are defined as a dried fruit found on trees that contain a single seed, a hard shell, and a protective husk. However, several foods culinarily recognized as “nuts” do not meet the strict botanical description of nuts because of the way they...
Facts About Dietary Fats
What are Dietary Fats? We often hear or read health statistics and reports about dietary fats (that is, fats we eat). In general, fats are given a bad rap, but we do need dietary fats in our diet to survive. Fats are critical in the following ways: Supply fatty acids...
Ross Chocolates Endorsed by Made In CA
Ross Chocolates is a Canadian owned company operated in Port Coquitlam, British Columbia. Recently, Ross was recognized and endorsed by Made In CA, an online organization that promotes Canadian companies that show pivotal growth, innovation, management style, and have...
The Results Are In: UBC Study Shows Eating Ross Sugar Free Dark Chocolate Results in Lower Blood Glucose in Adults With Diabetes
A study recently published by UBC Researchers shows that eating Ross Sugar Free Dark Chocolate results in lower blood glucose levels than regular dark chocolate in adults with diabetes – this is in line with our expectations since Ross Chocolate is completely sugar...
Pumpkin Cheesecake Truffles
Servings: 20 truffles
Calories: 152kcal
Equipment
- Ceramic/glass dish
- Large bowl
- Electric beaters or whisk
- Spatula
- Baking sheet
- Parchment/wax paper
- Medium pot
- Glass or metal bowl
- Fork
Ingredients
Pumpkin Cheesecake
- 250 g cream cheese softened
- 3/4 cup pumpkin puree
- 1/2 cup confectioner’s Swerve Sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Chocolate Coating
- 2 tbsp butter
- 3 bars 34 g each Ross Dark Chocolate - chopped
Optional Toppings
- Chopped almonds
- Roasted pumpkin seeds
- Dark chocolate drizzle
Instructions
Cheesecake:
- Preheat oven to 300F and grease a ceramic/glass dish.
- In a large bowl, beat cream cheese, pumpkin puree and sweetener together until well combined. Beat in eggs, vanilla, cinnamon, ginger and nutmeg until fully incorporated and smooth.
- Pour mixture into prepared baking dish and bake 30 to 40 minutes, or until puffed and set. Remove from oven and let cool in pan, then cover tightly in plastic wrap and refrigerate at least 2 hours.
- When cheesecake is fully chilled, line a baking sheet with parchment or waxed paper. Using wet hands, scoop and roll cheesecake into 1-inch balls and place on prepared cookie sheet. Freeze until firm, about 1 hour.
Chocolate Coating:
- Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water. Melt butter and chocolate together until smooth.
- Dip frozen cheesecake balls into chocolate with a fork and turn to coat. Remove with a fork and tap lightly against the side of the bowl to remove excess chocolate.
- Place on wax/parchment paper lined baking sheet. This is the time to put any toppings you want (I used chocolate drizzle, roasted pumpkin seeds and chopped almonds). Or you can can just leave it as plain!
- Once toppings are on let it set about 20 minutes. Store in refrigerator.
- Share and enjoy!
Nutrition
Serving: 2truffles | Calories: 152kcal | Carbohydrates: 6.49g | Protein: 2.86g | Fat: 11.48g
