Ingredients
- Base
- 1/2 cup chopped dates
- 1/2 cup whole buckwheat groats
- 1 cup desiccated coconut
- 50gm soft butter
- Pinch of salt
- Pumpkin Centre
- 1/2 cup cashew nuts
- 60ml hot water
- 1 cup roasted pumpkin flesh (Ettrick Gardens)
- 1 Tablespoon tahini
- 50gm soft butter
- 3 Tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Generous pinch of salt
- Chocolate Topping
- 60ml cream
- 80gms dark chocolate broken into pieces
PUMPKIN SLICE
Method
- Place the dates in a small bowl, cover with boiling water, and leave to soak for 10 minutes
- Place the buckwheat in a food processor and blend briefly to roughly grind
- Add the coconut and pulse to combine
- Drain the dates in a sieve then add to the processor along with the butter and salt
- Process until the mixture comes together, approx
- 1 minute
- Tip into a lined tray, press evenly to cover the base
- Chill in the fridge
- Put cashews and hot water in the food processor
- Blend for 1 minute to soften the nuts, then add the remaining pumpkin ingredients
- Blend again till smooth around 1-2 minutes, remember to stop to scrape down the sides
- Spread the mixture over the base, place in the fridge for a least 2 hours to set
- Chocolate topping
- Heat the cream until bubbles appear around the edges of the pan
- Remove from the heat and add the chocolate pieces
- Gently stir while the chocolate melts into a smooth sauce
- Immediately pour over the set pumpkin and place it back in the fridge for 1 hour
- Cut into squares and store in an airtight container in the fridge
- (This slice will soften, so you need to keep it chilled)
Comments
Recipe from Elizabeth Marshall