Monday, October 14, 2013

Pumpkin Cashew Cake with Spiced Walnut Crust

























Pumpkin Cashew Cake with Spiced Walnut Crust
What can I say… another pumpkin recipe – yes indeed tis the season.
Molasses Ginger donuts next week!

Spiced pumpkin cake with walnut crust is reminiscent of cheesecake using raw soaked walnuts instead of dairy to achieve a creamy wonderful seasonal dessert. I cut up a small pumpkin and baked it at 400 degrees until soft, removed the skin and pureed it, however canned pumpkin will work too.  If you don’t have a mini spring form pan you can create this using a medium sized bowl. Line the bowl with plastic wrap, press the crust into the bowl and chill, then add the pumpkin cashew cake filling. Make sure the plastic hangs over the bowl so you can lift the cake out when placing on serving dish. I’ve done this many times and works well.

Spiced Walnut Crust
Ingredients
1 cup raw unsalted walnuts - maybe pecans? haven't tried
1 tsp pure vanilla extract
¼ tsp cinnamon
2 pinches nutmeg
2 tbsp pure maple syrup or raw agave
pinch sea salt

Instruction for Crust
1. Add the walnuts, cinnamon, nutmeg and sea salt to food processor and pulse until crumbly, add the vanilla extract and maple syrup and pulse until combined and sticky, the mixture should hold together. Add the mixture to a 4 inch mini spring form pan pressing to create a layer of crust. Place in the freezer to firm up.


Pumpkin Cashew Cake
Ingredients
1 cup raw unsalted cashews soaked for 8 hours
¼ cup + 2 tbsp maple syrup
¾ cup pureed pumpkin either baked and cooled or from a can not pumpkin pie filling.
3 tbsp melted raw coconut oil
¼ cup non dairy milk
½ tsp cardamom
¼ tsp clove
¼ tsp anise
¾ tsp cinnamon
pinch nutmeg
1 tsp vanilla extract
1tbsp + 1 tsp fresh lemon juice

Instruction
You’ll need a very powerful blender such as a Vitamix. Haven’t tried this with food processor but could work.

Rinse the soaked cashews. In a blender add the melted coconut oil, non dairy milk, maple syrup, cardamom, clove, anise cinnamon, nutmeg, vanilla extract, lemon juice and cashews. Blend on low and work to high using the plunger to keep mixture moving should begin to get creamy, add the cooled pumpkin puree and mix very well until creamy. Transfer mixture to the spring form pan, or bowl if using. Fill to the very top and freeze for 6-8 hours. You will have left over pumpkin mixture, pour extra in a cup and freeze for dessert. Transfer the cake to the fridge and serve when soft. Top with coconut cream whip or shaved chocolate.
Enjoy!

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