Name: Golden Butternut Ice Box Cake
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 5" cake
Cuisine: Dessert
Ingredients: ¾ cup dried white mulberries (or cashews, sunflower seeds, almonds, etc.); 2 soft medjool dates, pitted; ½ tbsp maple syrup; ½ tbsp coconut oil; 1 ½ cups raw butternut squash, rough chopped (peeled and de-seeded); 4 tbsp coconut oil; 4 tbsp maple syrup; 2 tbsp orange juice; 1 tbsp tapioca starch; 1 tbsp rose water; ¾ tsp salt; ½ tsp cardamom (or cinnamon); more white dried mulberries (or some of the nuts/seeds used in crust), edible rose buds, black sesame seeds

Description

Delicious raw, nut-free, and extremely simple ice box cake with sneaky veggies inside! Spiced vegan dessert recipe. Gluten-free.

Ingredients

Crust:

¾ cup dried white mulberries (or cashews, sunflower seeds, almonds, etc.)
2 soft medjool dates, pitted
½ tbsp maple syrup
½ tbsp coconut oil

Filling:

1 ½ cups raw butternut squash, rough chopped (peeled and de-seeded)
4 tbsp coconut oil
4 tbsp maple syrup
2 tbsp orange juice
1 tbsp tapioca starch
1 tbsp rose water
¾ tsp salt
½ tsp cardamom (or cinnamon)

Optional Toppings:

more white dried mulberries (or some of the nuts/seeds used in crust), edible rose buds, black sesame seeds

Instructions

Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into a 5″ springform pan and press down into a flat crust. Freeze while working on next step.
Blend all filling ingredients together into a smooth mixture. Transfer into the springform pan over the crust. Smooth out the top. Decorate with desired toppings. Freeze for 5-6 hours or overnight to allow cake to set. Carefully remove out of the pan, thaw out slightly and enjoy! (Store leftovers in the freezer).