Treat Idea: No bake Orange Butternut squash pie

by @foodie.yuki 💛 Recipe:
are for a 20×4 cm tin⠀
150g oats ⠀
100g almonds⠀
1 tbsp flax seeds, grounded ⠀
1 tbsp coconut oil, melted ⠀
1 tsp vanilla bean paste ⠀
1/4 tsp salt⠀
12 dates, pitted ⠀
1 tbsp maple syrup⠀

In a food processor, blend the almonds and oats until finely ground. Add the rest of the ingredients and blend until you get a sticky dough. ⠀
Press the dough firmly into the tart tin.⠀
Place the base in the fridge whilst making the filling. ⠀

150g butternut squash, steam cooked ⠀
300 ml oat milk ⠀
100 ml full fat coconut milk ⠀
Pinch salt ⠀
1 tsp vanilla bean paste ⠀
4 tbsp agave ⠀
1/4 cup fresh orange juice⠀
Zest of 1/4 organic orange ⠀
1 Tbsp corn starch + 1 1/2 tsp agar dissolved in 4 Tbsp oat milk. ⠀

Place all the ingredients except corn starch and agar in a high speed blender and blend until completely smooth. ⠀
Pour the mixture into a saucepan.⠀
Combine corn starch and agar with oat milk and whisk until completely dissolved. ⠀
Add to the saucepan and stir well. Bring to a brief boil and cook over medium heat until it starts to thicken. ⠀
Pour the mixture in a bowl and let it cool down a little. ⠀
Pour the mixture over the prepared base and let cool down completely before placing the tart into the fridge for at least 2 hours to set. ⠀

Dried oranges for decoration:⠀
Preheat oven to 75 C degrees. ⠀
Cut one orange into thin slices (about 3 mm) and place them over a lined baking sheet. ⠀
Cook for about 2 hours or until completely dry. ⠀

Other toppings: hemp seeds, mulberries, baby meringues, candied oranges, orange peel. Enjoy!

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