Pumpkin Caramel Torte - by Fi Greig
Recipe shared by Fi Greig
for Moore Wilson's 2023 Calendar
INGREDIENTS
Base:
2 cups walnuts
2 cups shredded coconut
1 cup ground almond
3/4 coconut oil
1/4 cup maple syrup
Pinch of salt
Pumpkin Puree:
2 cups dry roasted pumpkin
1/2 cup coconut cream
1/2 cup coconut oil
1/4 cup maple syrup
1 tsp cinnamon
1/2 tsp mixed spice
Pinch of salt
Caramel Middle:
1 cup soaked dates
1/2 cup soaked cashews
1/2 cup almond butter
1/4 cup maple syrup
1/2 cup coconut oil
1/4 cup coconut cream
Pinch of salt
Topping:
Whipped coconut cream
Cacao nibs
INSTRUCTIONS
Combine all of the base ingredients together until mixed well, but not too fine. Push into a lined cake tin. Let the base set in the fridge for half and hour.
Put all of the pumpkin puree ingredients into the food processor and blend until smooth. Once base is set, pour over and put back into the fridge to set for half an hour.
Once hard, blitz the caramel ingredients together and pour on top. Let this layer set again for 2 hours before topping with whipped coconut cream and cacao nibs.
