Print
Golden Butternut Ice Box Cake (Raw & Free From: gluten & grains, dairy, nuts, and refined sugar)

Golden Butternut Ice Box Cake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 5" cake
  • Category: Cake
  • Method: Raw
  • Cuisine: Dessert

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

  1. 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.
  2. 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).
NEVER MISS A RECIPE!