John Myers
Raw Pumpkincake
The perfect raw pumpkincake recipe with a picture and simple step-by-step instructions.
For the topping:
- 150 g Hazelnuts
- 80 g Almonds
- 170 g Dates
- 1 Tl Ground cinnamon
- 100 g Hokkaido
- Grated orange peel 1/4 orange
- 4 El Maple syrup
- 80 g Coconut oil
- Grate the Hokkaido as finely as possible. It does not have to be peeled, but should therefore be of organic quality!
- Put the ingredients for the dough in a food processor and mix well. The mass should be a bit coarse, but easy to shape with your hands.
- Spread the dough into a small springform pan or square flat form so that it is approx. 2 finger-widths thick.
- Melt the coconut oil in a small saucepan and mix as finely as possible with the remaining pumpkin (100 g), maple syrup and orange peel in the food processor.
- Spread the mixture on the dough and cool for at least 3 hours in the refrigerator or place in the freezer for at least 1 hour.
- Nuts of your choice and a chocolate glaze made from cocoa oil and cocoa powder are suitable as decoration.
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