Step 1: Prepare the Nut Mixture
Toast the nuts:
In a dry pan over medium heat, toast 90g almonds and 90g walnuts until fragrant, about 5-7 minutes.
Let the nuts cool slightly, then transfer them to a food processor and grind until finely chopped.
Add syrup and oil:
Add 3 tablespoons maple syrup and 3 tablespoons coconut oil to the ground nuts.
Pulse until well combined. The mixture should be crumbly but hold together when pressed.
Cool the mixture:
Set the mixture aside and let it cool.
Step 2: Prepare the Pumpkin Layer
Cook the pumpkin:
Cook 400g pumpkin (about 14 ounces) by steaming, boiling, or roasting until tender.
Make the puree:
Let the pumpkin cool slightly, then puree until smooth.
Add coconut oil and syrup:
Mix in 30 ml coconut oil and 30 ml maple syrup. Adjust the sweetness to taste by adding more maple syrup if desired.
Add your favorite spices (e.g., cinnamon, nutmeg) to taste.
Step 3: Assemble the Dessert
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