Waiting for Snow? Make a Pumpkin Torte.
By Dr. Brenda Gill
Since it’s dark so early these days, one of the wonderful ways to brighten your mood is to make a spicy cake that makes everyone feel more satisfied with life. Since there is an abundance of pumpkin and squash in the fall, I thought this would be a great way to use up some of the autumn harvest. This cake is as rich and creamy as a cheesecake, but is dairy free. It uses raw soaked cashews, coconut and coconut oil to create the filling. You can slice it into individual servings and freeze for convenience. When you are ready to serve it, thaw out the slices for a day in the refrigerator. It is a wonderful dessert that is full of protein, so no guilt required!
Crust:
1 cup raw hazelnuts
1 cup raw pecans
1/8 tsp of sea salt
10 medjool pitted dates
1 tbsp melted coconut oil
Filling:
3 cups raw cashews, soaked in boiled water for ½ hr
1 ½ cups melted coconut oil
¼ c raw coconut
5 tbsp maple syrup, honey or agave syrup
6 tsp vanilla extract
3 cups of cooked pumpkin or squash or 1 can of organic pumpkin or squash
2 tsp pumpkin pie spice
2 tsp cinnamon
Directions:
To make the crust, place the nuts and sea salt in a food processor fitted with an “s” blade. Pulse until finely ground. Add the dates and coconut oil and process until well combined.
Brush a 9” spring-form pan with olive oil and add the crust mixture. Press firmly and evenly to fill the bottom of the pan. Chill in the freezer while you assemble the filling.
For the filling, drain & rinse the soaked nuts. Put them in the food processor with the melted coconut oil, coconut, maple syrup, vanilla and spices. Pulse until well combined while stopping to scrape the sides down. Add the pumpkin or squash and blend until very smooth and creamy. Pour the filling into the crust and chill in the freezer for about an hour and then transfer to the refrigerator and chill until set and firm, about 2 to 3 hours. To serve, unlatch the pan to remove the edges, slice, serve and enjoy!
