Ingredients
The following ingredients have 72 Servings
- 2 cups rolled oats
- ½ cup date paste
- ¼ cup raw cashews
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground flaxseed
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt (optional)
- 4 cups 1-inch acorn squash cubes (2¾ pounds unpeeled or 1¼ pounds peeled and seeded)
- ½ cup unsweetened cocoa powder
- 1 cup date paste
- 1 tablespoon pure vanilla extract
- 1½ teaspoons tahini
- Fresh strawberries or raspberries (garnish)
Instruction
- To prepare crust: In a food processor, combine the oats, date paste, and cashews; pulse a couple of times to break down the mixture. Add cocoa powder, flaxseed, vanilla, and salt, if using. Process until dough becomes crumbly. (It’s fine if dough doesn’t completely bind together; do not add water.) Transfer to a 9-inch tart pan with a removable bottom. Press the mixture into the base and all the way up the sides of the pan.
- To prepare filling: Steam the squash in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 20 minutes. Remove from steamer; transfer to a bowl to cool.
- In a blender, combine the squash, cocoa powder, date paste, vanilla, and tahini; blend until smooth and creamy.
- Pour the filling into the pie dish. Chill overnight, or at least 4 hours, covered.
- Garnish with berries just before serving.
