For the last two weeks, I’ve been wanting to experiment with a pumpkin cream. I love pumpkin and cashew and I decided to make raw tarts with pumpkin cream.
I had some time and I decided that I will use it to create something delicious in the kitchen.
It turned out great. I think that this cream, becomes my favorite, healthy recipe. You know how when we used to be kids and we “helped”our mothers in the kitchen, we always hoped that they will leave more cream on the pan or the bowl, so we can lick it.
Well, that is exactly what I did. But this time the quantity was under my own control and it was so delicious, that I consciously left a solid amount, pumpkin cream, that I ate after I finished cooking.
Here is the recipe.
300-400 grams boiled pumpkin
250 grams raw cashew ( soak it beforehand)
250 grams walnuts ( soak them beforehand)
6-7 pitted dates
natural cocoa powder
For the base of the tarts:
Puree the dates. Blend the walnuts and mix them with the dates. When I blend the dates, I add some water, so I won’t “torture”the blender. When you get a smoother mixture, add the cocoa powder and vanilla up to taste.
For the cream:
I used boiled pumpkin, while it was still hot, so the butter could melt inside.
I pureed the pumpkin and added 2 table spoons coconut butter.
I blended the cashew and I combined it with the pumpkin. Then I added a pinch of ginger and about 1 tea spoon cinnamon ( but I love its taste, so try with half spoon and if it is not enough, add more).
Then I shaped the tarts and inside, I poured the pumpkin cream. Then I placed them in the fridge.
It is delicious!
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