I’ve been searching far and wide on what to make for my hubbies birthday cake. He loves cheesecake however we are on Paleo. There was a second where I thought, maybe for a special occasion? However moments of pleasure are usually short, so I remained strong.
For some reason, I am always attracted to pumpkin. Have you tried the pumpkin mousse at Busshari? If not I would highly recommend it. Busshari is one of my favorite Japanese restaurants. Will have to make another trip one day 🙂
Anyway, back to which cake. I found this website called dessert stalker which led me to a whole heap of pumpkin choices. “Paleo Pumpkin bars” was the winner. It enabled me to make it in advance. Yes, we are still attending our 7pm crossfit class on his birthday 😛 These pumpkin bars need to be set in the fridge so eating it cold is not an issue.
The original recipe was from Paleo OMG however Cave woman cafe made her version. Now this is my version. I have converted the recipe into a cake by just adding a little more filling and using a round 25-30cm in diameter cake tin. Don’t you love the community sharing 🙂
Serves 6-8 (depends on their appetite. My hubby ate 2 slices in one go so if that is the case it may be less)
Paleo | No diary | No gluten
For the crust:
8 dates, pits removed
1 cup of almond butter
2 farm fresh eggs
2 tablespoons of honey (optional – I didn’t add any as I think the sweetness in the dates were suffice)
1 teaspoon of vanilla paste
2 teaspoons of cinnamon
Pinch of salt
For the filling;
- 2 1/2 cups of pumpkin puree. Note: You can make your own pumpkin puree by roasting some butternut pumpkins in the oven and then scrapping out with a spoon.
- 1 cup of coconut milk
- 1/2 cup of coconut butter (or the cream at the top of the can if you can’t find coconut butter)
- 6 tablespoons of coconut oil, melted
- ¼ cup of maple syrup
- 4 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1 teaspoon of nutmeg
- 1/2 teaspoon of grounded cloves (the original recipe used allspice and ginger however I didn’t have this in the pantry. The grounded cloves tasted fine to me)
For the pecan topping;
1 cup of pecans, unchopped
2 tablespoons of maple syrup
1 teaspoon of cinnamon
- Pre-heat oven to 250 degrees
- Make crust by placing all ingredients into a food processor. I placed my into my TM (Thermomix) and blitzed for a few seconds from speeds 1-10.
- Oil a 25cm cake dish and pour in mixture. Smooth out with a rubber spatula
- Place in oven for 10-15min or until golden brown. Take out of oven to cool. Leave the oven on.
- Make the filling by placing all ingredients into a food processor. Once again I used my TM and blitzed at speed 10 until it looks smooth. You can generally tell when it’s down by the change in motor sound. Note: To make pumpkin puree refer to steps 1-3 in my Pumpkin and Kale Croquettes recipe.
- Once your crust is cooled. Pour filling mixture into tray and smooth with a rubber spatula.
- Prepare the Pecans by mixing the Pecans with maple syrup and cinnamon. Spread evenly on a small baking sheet and roast for 8-10 minutes stirring once.
- Once the pecan’s have cooled sufficiently to touch, place on top of the cake mixture and VIOLA that’s it. No more baking. Instead, place in the fridge for a couple of hours for the mixture to firm up.
Conclusion: This is definitely a keeper. Just right for the occasional treat. Yum!