Raw Vegan Pumpkin Slice

 

Featuring a sweet pumpkin filling and a nutritious nutty base, this Raw Vegan Pumpkin Slice is a

quick and easy dessert that can be whipped up in a blender in minutes. With the Halloween

festivities in full swing, it’s the perfect time to make use of the availability of pumpkins by making

a delicious and seasonal dessert!

 

The base is made from sweet and sticky fibre-rich dates, nuts, desiccated coconut, and coconut

oil. It pairs perfectly with the topping is made with pumpkin puree to create a rich and velvety

texture. Cinnamon, nutmeg, and ginger are a warming combination, adding some magic flavours

and complementing the sweetness of the dates and pumpkin.

 

This recipe is as delicious as it is healthy. Pumpkin contains vitamins A and E, as well as

potassium and iron. The lovely orange colour is due to mineral beta-carotene, a plant nutrient

that our bodies turn into vitamin A! The slice is also full of healthy fats from the nuts and coconut

oil, plus protein, calcium, potassium and vitamin E! Whilst the pumpkin puree is cooked, the rest

of the recipe requires no cooking with the ingredients in their natural nutritious and raw state.

As the ingredients are all natural as well as being Vegan, these are a great healthy dessert to

make to celebrate Halloween!

 

INGREDIENTS

BASE

1 cup dates, pitted and chopped

1 cup raw almonds, ground

1 cup raw walnuts, ground

½ cup hazelnuts, ground

½ cup shredded coconut

½ teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

pinch of sea salt

TOPPING

2 cups (one 400g tin) pumpkin puree

½ cup almond milk

½ cup coconut oil, melted

1 cup (9 dates) Medjool dates, pitted

1 teaspoon vanilla

1 teaspoon cinnamon

¼ teaspoon ground ginger

 

INSTRUCTIONS

BASE

1. Combine all ingredients in a food processor or high speed blender until combined. The

desired texture is a chunky and sticky dough.

2. Line a medium sized glass dish with clingfilm, and put the mixture into the bottom and

spread evenly. You should be able to spread the mix with the back of a dessert spoon and

press it down to get a firm base.

3. Freeze for at least 30 mins.

4. While you're waiting for the base to harden, make a start on the pumpkin topping

TOPPING

5. Combine all of the ingredients in a blender, and blend until completely smooth and

creamy. If your dates aren’t soft enough to blend easily, soak them in warm water

for 10 minutes beforehand. Or if you’d like some fudgy pieces then blend your

mixture a little less so you have some sticky date chunks.

6. Remove the base from the freezer, and gently spread the filling mixture evenly onto

the base.

7. Pop back into the freezer for 1-2hrs or until firm. You can lift the dessert out by the

clingfilm so it’s easy to lift onto a serving board to cut into slices.

8. Serve with a sprinkle of desiccated coconut, a dollop of whipped coconut cream or a

drizzle of maple syrup!

 

 

The Vegan Edit

Find more healthy recipes and vegan lifestyle inspiration at www.theveganedit.co.uk

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