Mini Pecan Pumpkin Cake


  • Blend 60g raw pecans with 6 medjool dates. Spread the paste in the bottom of the pan and refrigerate. For the coconut sweetened condensed milk: Bring 1 1/2 cups coconut milk mixed with 4 tbsp of raw cane sugar to the boil and simmer for 90 mins until reduced by about half
  • stirring once every 15 mins


  1. Let the milk cool down. Store in the fridge. For the filling: Blend about 3/4 of a small roasted hokkaido pumpkin with 3 tbsp of the sweetened condensed coconut milk, 1/4 tsp ground cinnamon, dried ginger powder, ground nutmeg and allspice each, a pinch of cardamom and the pulp of 1/2 vanilla pod

  2. Spread evenly on top of the pecan-date base and freeze for about three hours. Toppings: 50g melted high quality dark vegan chocolate

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