Vegan No-Bake Pumpkin Cakes with Chocolate Layer

It's World Vegan Day AND the start of World Vegan Month! What better way to kick it all off than with these yummy and original No Bake Pumpkin🎃 Cakes from Marina (Instagram @marinakristensensah) using our award-winning cacao powder? You could thank us, but that should go to Marina for once again showing the many uses of our cacao powder😀 Let us know if you give this recipe a try!

 

No Bake Pumpkin Cakes

Base:

 

40g walnuts

40g sprouted, dry buckwheat

60g dates

 

Place 2-3 tsp of the buckwheat in a bowl and blend the rest with the walnuts into a fine meal. Then blend again with the dates, add it to the buckwheat in the bowl and knead everything. Press the mass into a (tart) form. Place in fridge for at least 1 hour.

 

Chocolate Layer:

 

60g coconut milk (room temperature)

30g Pacari Organic Drinking Cacao

1.5 tsp rice protein

 

Shake coconut milk before opening it and stirr it smooth (it should be creamy and not liquidy), then weight the 60g you need. Mix all ingredients in a bowl and carefully press it onto the cold base, by using your fingers. Cool for an other hour.

 

Pumpkin Butter Cream:

 

Raw Hokkaido pumpkin

150g coconut milk (like before)

2-5 tsp coconut blossom sugar

3 tsp rice protein

1+1/8 tsp guar gum

1/4 tsp Bourbon vanilla powder

 

Blend pumpkin into fine crumbles, take 150g and whip it together with the other ingredients. Cool for at least an hour. Take the base out of the form and pipe or spread the butter cream on it.

 

What do you think? Are you inspired to try some new recipes for World Vegan Day or the month ahead? 😋

*The chocolate in this recipe was gifted.