Raw Butternut Squash Pudding

by Edward Daniel

Raw Butternut Squash Pudding
Prep time
Total time
Spices really lift the flavour of sweets and the turmeric and cumin really make this dish appetizing. It reminds me of my parents traditional Indian cooking. This really makes a wonderful lavish dessert to round off a dinner party with guests. Yet, it is surprisingly simple to put together.
Recipe type: Dessert, Breakfast
Cuisine: Raw, Vegan, Vegetarian, Paleo, Paleovegan
Serves: 6
  • 400g butternut squash
  • 50g icing sugar
  • 250ml oat cream
  • pinch of turmeric powder
  • pinch of cumin powder
  • 50g cashews
  • 50g dates
  • 50g coconut flakes
  • coconut flakes for garnishing
  1. Peel and deseed the butternut squash and place in a blender with the icing sugar, oat cream and pinch of turmeric powder and cumin powder and whizz to a fine consistency. Set to one side in the fridge.
  2. In a chopper, roughly chop cashews, dates and coconut flakes. These ingredients will form the base.
  3. When ready to serve, transfer the base ingredients into various serving bowls. Gently cover with the butternut squash.
  4. Garnish with coconut flakes and serve.


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Edward Daniel | Vegan Chef





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