Dough
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.
Enjoy!
