These frozen slices are ideal for summer. There are packed with beta-carotene, vitamin C and antioxidants. They are gluten free, lactose free, vegan and with no added sugar. Just remember to take them out of the freezer for 15/20 minutes (on a hot day, longer in a cooler room) - what you want is the pumpkin mix to start melting to have a stronger flavour.
280/300g of pumpkin
50g dried apricot
200g of dark cooking chocolate (gluten free & dairy free)
1 tbsp of coconut oil
3/4 tsp cinnamon
A small pinch of salt
15g of toasted pumpkin seeds
1) Peel and chop the pumpkin and steam for about 20 minutes or until very soft. Once cooked let it cool.
2) Blend the dried apricots in a food processor.
3) Add the cool pumpkin to the apricots and blend together until well mixed.
4) In a glass microwaveable bowl, put the chocolate and coconut oil and heat it to a medium/low temperature for 1 minute, stop and check that the chocolate is melting slowly. Heat it again for another minute (it's better to do it slowly to avoid burning the chocolate) and so on until the chocolate is melted.
5) Add the cinnamon and salt to the chocolate and mix all very well together.
6) Lay a sheet of baking paper in a freezable rectangular cooking mold and add just over half of the chocolate mix. This will be the base of the cake.
7) Put the mold in the freezer for 10 minutes.
8) Take the mold out and add the pumpkin mix and take it back to the freezer for about 20 minutes or until the mix has hardened. Times will vary depending on how powerful your freezer is.
9) Take the mold out of the freezer and add the rest of the chocolate on top. This layer will be a little thinner than the base as we want it to be crunchy.
10) Decorate with some toasted pumpkin seeds (and edible flowers if you have any).
11) Put the mold back into the freezer for at least 1 hour.
Remember to take it out of the freezer for at least 20 minutes before serving, otherwise the pumpkin mix will be like an ice rock, impossible to eat! Once it softens cut into slices (about two to three fingers width).
You can keep the slices in a tupperware, in the freezer for about two weeks.
Posted on 04/08/2015
by Rosa Crespo filed under