No baking, gluten-free, dairy free and vegan
For the base
30gr. Coconut butter (melted)
For the cream
500gr. Butternut Squash purée
100gr. Plant-based mylk
5 TBSP of Maple Syrup (or to taste)
70gr. Coconut Oil (melted)
5 TBSP Cacao Powder
30gr. Almond Butter
1/2 Vanilla bean
Pinch of salt
Pre-melt raw dark chocolate on a double boiler, low heat.
Note: we use our raw spirit 70% dark plain bar
Raw Chocolate truffles, get the recipe ‘here’
In a food processor mix all of the ingredients for the base, pulse until well incorporated.
Transfer into a cake dish/tray approximately 8-10” (20-25cm) and place in the fridge.
For the cream
Mix the butternut squash purée, maple syrup, coconut butter, cacao powder, almond butter and vanilla.
Pulse in a food processor until you reach a smooth cream.
In a separate bowl pre soak the agar agar powder in a few spoons of water. After a few minutes follow the instructions on the back of the packet of agar agar powder.
Transfer to a saucepan on a low/medium heat and mix in the plant based mylk.
When the mixture reaches the consistency of a purée immediately transfer it into the food processor with the other ingredients and pulse again until well mixed.
Now you can pour this divide purée cream over your base and refrigerate.
Before you serve, decorate with some melted or grated raw chocolate/raw nuts or other raw chocolate goodies of your choice.
Enjoy this healthy velvety treat with friends or your loved ones. Also if you like this recipe feel free to share it in your facebook page with your friends, they might like it too! We appreciate our shared recipes, cheers guys!
Stay tuned for next weeks recipe