Coconut Pumpkin Squares


125 g ground cashew nuts
250 g date paste
100 g coconut flakes

Mix everything into a firm or crumbly dough. Line a round baking tin with baking paper and press the mass into it. Bake at 170 degrees for 10 minutes.

Pumpkin puree

1 small Hakaido pumpkin

Peel, divide, core and cut the pumpkin into small pieces. Then steam gently in a steam cooker or boiling water. Drain well and then puree.

Coconut Creme

0.5 l almond milk
100 g sugar
200 g date coconut cream
250 g almond flour
10 g agar agar

Add all ingredients to the pumpkin puree in a saucepan and heat slowly (80 degrees). Then let it cool a little, put it on the dough base, cover and chill for a day.


Filed under Desserts

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

Leave a Reply

Your email address will not be published. Required fields are marked *