Mini Pecan Pumpkin Cake
Ingredients
- 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
Preparation
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
Spread evenly on top of the pecan-date base and freeze for about three hours. Toppings: 50g melted high quality dark vegan chocolate