Pumpkin, lemon and a bit of chocolate …
Baked pumpkin with a fresh lemon touch, banana, some cashew for extra smoothness and gloss, and … a home made vegan chocolate layer on the top :) … you have to try it
The pumpkin dessert
I cut the pumpkin in slices ( about 1.5 - 2 cm thick ) then I baked it for about 40 minutes at 210C with ventilation. I turned the heat off and let it rest for 30 minutes in the hot oven.
I put in the blender two slices of pumpkin, a banana, dates, unsalted cashew, the juice from one lemon, some grated lemon zest ( you have to check when you buy the lemons if you can use the zest ), the coconut rice drink, the oat flakes and blended for about 1 minute at medium speed.
After blending the ingredients, I transferred the “result“ :) in two big glass recipients. It was pretty thick so I used a spoon…
The “chocolate” topping
For the chocolate topping I blended 75 ml coconut rice drink with 30 grams cashew, 3 dates and a full teaspoon (or maybe 2 :)…) of cocoa powder. You can adjust this proportions according to your desired consistency. My “chocolate“ was thick but still kind of liquid so I could pour it over the pumpkin dessert in the glass recipients.
I used glass recipients because I wanted the pumpkin dessert to be visible after pouring the cocoa topping …
See ? Very simple :) Maybe you give it a try …
INGREDIENTS - for 2 persons
Organic / Best you can get pumpkin - about 400 grams raw, you need 2-3 slices (1.5-2 cm thick)
Organic / Best you can get bananas - 1 banana
Organic / Best you can get oat flakes- 40 grams
Organic / Best you can get dates - 30 grams - or about 6 medium dried dates
Organic / Best you can get lemons - 1 lemon
Organic / Best you can get raw unsalted cashew- 40 grams
Organic / Best you can get cocoa powder - 15-20 grams
Organic / Best you can get rice drink with coconut - 150 ml plus 75 ml for the “chocolate” topping
