| Prep Time | 15 mins |
| Cook Time | 90 mins |
| Servings |
|
Ingredients
- 5 cups Pumpkin or butternut squash peeled and diced
- 1 & 2/3 cups reduced fat/lite coconut milk
- 3/4 cup almond milk, unsweetened
- 2 cups mixed nuts
- 3 medjool dates fresh, pitted
- 1/4 cup coconut oil melted
- 1/4 cup coconut flour
- 1 tsp vanilla extract
- 3 free-range eggs separated
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup maple syrup
Ingredients
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Instructions
- Preheat oven to 375F. Grease a spring form cake pan.
- Simmer pumpkin pieces in a saucepan with coconut and almond milk for 25-30 minutes or until soft. Leave to cool.
- Place nuts and dates in a food processor and process until they form a fine meal, then mix in coconut oil, coconut flour, vanilla and 1 egg white.
- Press the nut mixture into a prepared pan and press up the sides. Bake for 15 minutes until dry.
- Process pumpkin mix wth spices and maple syrup. Add egg yolks and remaining egg whites and combine well. Pour into the base and bake for 35-45 minutes or until just set.
- Cool before slicing into 16 pieces. One piece is one serving.
- Leftovers can be stored in an airtight container in the fridge for 2-3days.
Recipe Notes
One piece is one serving. 175 calories per serve.