PUMPKIN CUPCAKES
INGREDIENTS:
For the base:
8 peeled and pitted medjool dates
1 cup shelled walnuts
a pinch of salt
For the filling:
1 cup raw cashews
(previously soaked in water overnight)
2 tablespoons lemon juice
80 ml of plant-based drink
4 medjool dates, peeled and pitted
3 tablespoons light olive oil
1/3 cup pumpkin puree
(roasted and mashed pumpkin)
2 teaspoons of spice mix
(ginger, cloves, black pepper, nutmeg)
1 teaspoon cinnamon
1 teaspoon of turmeric powder
(optional if we want more color)
PREPARATION (STEP BY STEP)
1. In a processor, crush the dates with the walnuts and a pinch of salt until obtaining a moldable dough and fill the base of the molds with it, approximately one cm high, pressing down well (line the molds with baking paper to be able to unmold right).
2. Reserve in the fridge.
3. Process the previously soaked cashews together with the rest of the ingredients for the filling until a fine mixture is obtained.
4. Divide the filling evenly in the molds and freeze for about 4 hours until it is firm to unmold.
5. Unmold and keep in the fridge if it is going to be consumed soon or leave it in the freezer and take it out half an hour before eating.
6. Serve with coconut yogurt and some nuts and sprinkle with a little ground cinnamon.
