sharing raw, vegan recipes and advice
Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal!
½ pie (baking) pumpkin, peeled and diced
1 cup medjool dates, finely chopped and soaked
1 cup walnuts, coarsely chopped
water, if needed
¼ teaspoon nutmeg, optional
dash cinnamon, optional
In a blender or food processor, blend pumpkin until smooth, adding a little water if necessary. Add dates and walnuts, and blend again until smooth. Mix in cinnamon and/or nutmeg and pour into jar. It should gel up a bit after being in the fridge for a while.
Last time I made this, I threw in the flesh from two persimmons, and it tasted incredible!
Photo on the way, hopefully.
i just made this and ate some on flax crackers...yum! i used butternut squash instead of pumpking and it turned out very nicely, very light and fluffy... almost whipped... i was thinking that it would be delicious as a filling in litle nut crust tartlets.
i just made this and used it as a dip for apples (which happen to be right in season same time as the pumpkins.) DELICIOUS! this one's for the books=)
123: I think the pumpkin I sliced up for this was about 5 pounds.
perfect! i've got pumpkins in my kitchen that i don't know what to do with.... plus a couple of squash... i bet this recipe would make some nice squash butter too...
How big is the pumpkin?
Sound delicious--thanks!