Cream "Halloween Pumpkin"
Preparation time: 1 hour
- 1 cup roasted walnuts - unsalted
- 15 dates
- 2 tbsp. coconut butter
- 2 tbsp. cocoa
- ½ cup raw cashew
- 1 cup raw almonds
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1/3 tsp. ground cardamom
- 1/3 tsp. ground clove
- 2 tbsp. agave syrup / honey /
- 500 g pumpkin
Cut the pumpkin into cubes and put to a boil. When is ready - remove from the stove and drain the water. You can blend the raw pumpkin and use it, instead of boiling.
For the base layer:
In a food processor put the walnuts and process until well blended. Cut the dates into small pieces.
Combine the walnuts, dates, cocoa powder, one tablespoon of coconut butter and two or three table spoons of water. Mix well with hands and leave on a side.
For the cream:
Blend the cashew and almonds in a food processor. Add the spices, one cup of pumpkin puree, one table spoon of coconut butter and the agave syrup or honey. Process until smooth mixture is formed.
Take 4 or 5 wide, not very tall glasses. Divide walnut mixture among them. Press and smooth evenly with a spoon. On top pour some cream and finish with a thin layer of pumpkin puree.
Put in the refrigerator and serve in few hours.
If there are some mixture left, combine everything and add a little bit of finely shredded coconut flakes. The new mixture should be thick so to be able to form small balls. Roll them in coconut flakes and serve.
nuts » almond
nuts » walnut
nuts » cashew
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