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Pastry Pumpkin

Comes the season of pumpkin! The beauty of this fruit / vegetable (please biologists to determine what :) ) That can be consumed in salty and sweet version. And I think there is no problem to eat and raw. Today's proposal would call: raw pumpkin mousse with cashew crust and dates.

  • crust:
  • 200 g raw cashews
  • 100 g pitted dates
  • 2 tablespoons coconut oil
  • 1 tablespoon honey (optional)
  • Cream:
  • core of half a pumpkin
  • 2-3 apples
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • Decorations:
  • 1 tablespoon cocoa beans
  • 1-2 tablespoons dried cranberries
  • 1 banana on wheels

Soak cashews and dates for two hours in water. After izkisnete soften and blend in a blender along with the coconut oil and sweetener if desired. Grind for 2-3 minutes until a smooth dough spreader. Put it on the bottom of a round pan and smooth with a spoon.

Clean the inside of the pumpkin and apples. Grind them in a blender along with cinnamon, vanilla. Beat for at least 3 minutes until a fluffy, smooth cream. Put it on the marshes and shape.

Top can decorate as you wish - coconut, dried fruits, cocoa, nuts.

It is important to leave the cake in the refrigerator for at least 2-3 hours, so that you can tighten. If you have the patience, the best would be to eat the next day.

Garnish with banana slices and eat chilled.

Enjoy your meal!


    More posts:

    Colorful salad with marinated olives
    Chickpea salad with tofu and
    Pumpkin soup
    Rabbit Salad
    Apricot balls
    Tortellini with tofu and Jerusalem artichokes
    Stuffed Avocado

    2 Comments

    1. Danny

      I was wondering what to tidy both "violin" that I have. ;) I'll try more these days (though now I know it will be very tasty). :)

    2. Didi

      Success!
      Incidentally, very nice blog! Glad to see more green areas :)

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