60 min
Suitable for vegans
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Pumpkin 1.625 kg
Soya drink 1.3 l
Aceite de coco 250.0 g
Cocoa 0.2 kg
Ground almond 0.85 kg
Agave syrup 200.0 g
Table salt 25.0 g
Walnut 0.25 kg
  • Preheat the oven to 180 ºC.
  • Peel, chop and roast the pumpkin at 180 ºC for 30 minutes.
  • Slightly blend it.
  • Melt the coconut oil until liquid.
  • Mix all the ingredients in the stand mixer with the flat beater attatchment on.
  • Slightly chop the walnuts up and add them to the mixture.
  • Pour the mixture into a pipping bag and fill the mould to 3/4 of their capacity.
  • Bake at 180ºC for approximately 25 minutes. 
Nutritional information (1 portion)
Fiber 17.09 g
Saturates 10.02 g
Monounsaturated fatty acids 8.76 g
Polyunsaturated fatty acids 23.26 g
Cholesterol 2.4 mg
Calcium 193.73 mg
Iron 19.91 mg
Zinc 4.23 mg
Vitamin A 174.63 ug
Vitamin C 31.85 g
Folic acid 105.15 ug
Salt (Sodium) 2059.2 mg
Sugars 51.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.