Vegan Pumpkin Dessert

Ingredients

600 g of pumpkin, peanut or pumpkin seeds
Apple juice without added sugar or sweeteners
Biscuits with no added sugar or sweeteners
Pinch of salt
Cinnamon powder
Agar-agar
2 teaspoons (Cp) kuzu
Chocolate powder or carob
3 tablespoons (Cs) cornstarch
3 cups vegetable drink
Rice molasses or agave syrup
Thin slices of pumpkin or nuts for garnish

Preparation

Cook the pumpkin: peel the pumpkin and cut it into medium-sized pieces. Cook them in a saucepan with apple juice to cover, adding a pinch of salt. Cover and cook for 25 minutes.

Prepare the base: while the pumpkin is cooking, lightly soak the biscuits in a little apple juice and place them in the base of a silicone or springform pan.

Make the puree: when the pumpkin is soft, mash it to a smooth puree. Put the puree back into the saucepan, add cinnamon to taste and the agar-agar (1 ½ teaspoon for each glass of puree obtained). Cook for a further 10 minutes.

Add Kuzu: dissolve the kuzu in a little cold apple juice and add it to the puree. Cook for a few more minutes and then pour the mixture over the biscuit base in the mould.

Chill: chill the dessert in the fridge for about 2 hours.

Prepare the Final Layer: You have two options:

Option 1: Spread a layer of rice molasses or agave syrup over the surface and decorate with chopped nuts.
Option 2: Prepare a chocolate layer: dissolve 3 tablespoons of cornstarch in a cup of cold vegetable drink and set aside. Heat two cups of vegetable drink in a saucepan, adding molasses to taste and cocoa powder or carob. When boiling, add the cornstarch mixture, stirring continuously until thickened. Cover the cake with this mixture.
Decorate and serve: Decorate with thin slices of pumpkin or more nuts to taste.

Enjoy!