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HomeRaw FoodButternut Squash Cream Tarts (Uncooked, Vegan)

Butternut Squash Cream Tarts (Uncooked, Vegan)

Butternut Squash Cream Tarts (Uncooked, Vegan) recipe tutorial. I just lately did a Fb Reside recipe tutorial to indicate you the right way to make this lovely, creamy, wholesome recipe.

Thanksgiving within the US is correct across the nook and that is the right deal with to serve after dinner. Great for anytime of the autumn, this dessert will depart you feeling happy and lightweight.

No cashews or dates on this recipe, I really like this crust because it’s crunchy, stuffed with taste and texture.

  • Almond Spice Crust (date free)
  • Butternut Squash Cream (cashew free)
  • Ginger Chocolate Sauce
  • Spiced Coconut Whipped Cream

Catch the replay of this tutorial on YouTube under! This fashion you’re positive to execute this good the primary time.

I get this query rather a lot and YES, you’ll be able to eat butternut squash uncooked! It’s truly very nice and I like rather a lot higher this fashion. You’ll be able to truly eat all squash uncooked. Try these recipes that use uncooked pumpkin and butternut squash:

Autumn Gold Chocolate Bars

Asian Squash Noodles

Pumpkin Rosemary Crackers

Pumpkin Pie Tart

Fall Pomegranate Pumpkin Salad

Butternut squash is a superb winter/fall addition to your weight loss plan because it has so many well being advantages:

  • Excessive in beta carotene and Vitamin A to enhance eyesight and pores and skin well being
  • 1 cup incorporates 7 grams of fiber to advertise regularity
  • Comprises 7 p.c of your RDA of manganese to assist with bone construction
  • Comprises half day by day dose of Vitamin C for immune well being

I hope you get pleasure from this recipe and if you happen to make it I’d like to see them within the Fb group – Cooks of Crystal Daybreak Culinary

BUTTERNUT SQUASH CREAM TARTS (uncooked, vegan, gluten-free)

Festive vacation wholesome dessert!

Prep Time 30 minutes

Prepare dinner Time 30 minutes

Course Dessert

Delicacies dessert


  • Meals processor, high-speed blender, hand mixer, 3 @ 4” tart pans with a removeable backside, Squeeze bottle, 1M piping tip, piping bag


Butternut Squash Cream

  • 1 ½ cups uncooked butternut squash peeled and cubed
  • ¼ cup full-fat coconut milk
  • ¼ cup tahini roasted or uncooked
  • ¼ cup coconut sugar
  • 1 tbsp sunflower lecithin powder non-compulsory
  • 1 tbsp coconut nectar or every other liquid sweetener
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 1/8 tsp Himalayan salt
  • 3 tbsp melted cacao butter

Spiced Coconut Whipped Cream

  • 1 can premium full-fat coconut cream I want Cha’s Organics model
  • 2 tbsp coconut nectar or every other liquid sweetener
  • 1 tsp pumpkin spice


Almond Spice Crust

  • Course of dry components in a meals processor till combination varieties a flour.

  • Add coconut oil and coconut nectar and course of till batter begins sticking collectively.

  • Press firmly into 4” tart pans with a removeable backside, utilizing the again of a spoon to even out the crust.

  • Put aside whereas making butternut squash cream.

Butternut Squash Cream

  • Mix all components besides ginger and water till clean.

  • Pour butternut squash cream into tarts and pat on counter to take away air bubbles.

  • Set in freezer for minimal 2 hours or in a single day.

Ginger Chocolate Sauce

  • Mix first set of components till clean. Guarantee coconut sugar is mixed sufficient to take away any grainy texture. Should you don’t have a high-speed blender, powder the coconut sugar first in a spice or espresso grinder.

  • Add ginger and mix once more on low till properly mixed.

  • Whereas blender is working on low, add heat water and mix till combination is emulsified and has thickened.

  • Pour right into a squeeze bottle and depart at room temperature earlier than use.

Coconut Whipped Cream

  • Place can of coconut cream in fridge in a single day.

  • Drain water from can (if not utilizing Cha’s Organics model), place in a medium-sized mixing bowl with remaining components.

  • Combine with a hand blender on excessive till clean and fluffy.

  • Serve instantly with butternut squash cream tarts.


Meeting: Slice tarts into 4 slices, utilizing a piping bag and 1M tip, place a dollop of coconut whipped cream on prime of every slice. Drizzle with ginger chocolate sauce and add some pumpkin seeds on prime. Serve instantly.
Storage: Freezer for 1 month or fridge for five days.

Key phrase gluten-free, rawdessert, rawfood, rawvegan, tart, vegandessert



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