Butternut Squash Cream Tarts (Raw, Vegan) recipe tutorial. I recently did a Facebook Live recipe tutorial to show you how to make this beautiful, creamy, healthy recipe.
Thanksgiving in the US is right around the corner and this is the perfect treat to serve after dinner. Wonderful for anytime of the fall, this dessert will leave you feeling satisfied and light.
No cashews or dates in this recipe, I love this crust as it’s crunchy, full of flavor and texture.
- Almond Spice Crust (date free)
- Butternut Squash Cream (cashew free)
- Ginger Chocolate Sauce
- Spiced Coconut Whipped Cream
Catch the replay of this tutorial on YouTube below! This way you are sure to execute this perfect the first time.
I get this question a lot and YES, you can eat butternut squash raw! It’s actually really nice and I like a lot better this way. You can actually eat all squash raw. Check out these recipes that use raw pumpkin and butternut squash:
Fall Pomegranate Pumpkin Salad
Butternut squash is an excellent winter/fall addition to your diet as it has so many health benefits:
- High in beta carotene and Vitamin A to improve eyesight and skin health
- 1 cup contains 7 grams of fiber to promote regularity
- Contains 7 percent of your RDA of manganese to help with bone structure
- Contains half daily dose of Vitamin C for immune health
I hope you enjoy this recipe and if you make it I would love to see them in the Facebook group – Chefs of Crystal Dawn Culinary
BUTTERNUT SQUASH CREAM TARTS (raw, vegan, gluten-free)
Equipment
- Food processor, high-speed blender, hand mixer, 3 @ 4” tart pans with a removeable bottom, Squeeze bottle, 1M piping tip, piping bag
Ingredients
Almond Spice Crust
- 1 ½ cups dry almonds
- 1 cup blended dry rolled oats
- 1 tbsp mesquite powder
- ½ tsp cinnamon
- ¼ tsp Himalayan salt
- ¼ cup melted coconut oil
- 2 tbsp coconut nectar or any other liquid sweetener
Butternut Squash Cream
- 1 ½ cups raw butternut squash peeled and cubed
- ¼ cup full-fat coconut milk
- ¼ cup tahini roasted or raw
- ¼ cup coconut sugar
- 1 tbsp sunflower lecithin powder optional
- 1 tbsp coconut nectar or any other liquid sweetener
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- 1/8 tsp Himalayan salt
- 3 tbsp melted cacao butter
Ginger Chocolate Sauce
- ¾ cup cacao powder
- 50 g cacao butter melted (yields ¼ cup liquid)
- ¼ cup melted coconut oil
- ½ cup coconut sugar
- 6 drops vanilla essence or 1 tsp vanilla extract
- 1 tsp grated fresh ginger
- ½ cup warm water
Spiced Coconut Whipped Cream
- 1 can premium full-fat coconut cream I prefer Cha's Organics brand
- 2 tbsp coconut nectar or any other liquid sweetener
- 1 tsp pumpkin spice
Instructions
Almond Spice Crust
- Process dry ingredients in a food processor until mixture forms a flour.
- Add coconut oil and coconut nectar and process until batter starts sticking together.
- Press firmly into 4” tart pans with a removeable bottom, using the back of a spoon to even out the crust.
- Set aside while making butternut squash cream.
Butternut Squash Cream
- Blend all ingredients except ginger and water until smooth.
- Pour butternut squash cream into tarts and pat on counter to remove air bubbles.
- Set in freezer for minimum 2 hours or overnight.
Ginger Chocolate Sauce
- Blend first set of ingredients until smooth. Ensure coconut sugar is blended enough to remove any grainy texture. If you don’t have a high-speed blender, powder the coconut sugar first in a spice or coffee grinder.
- Add ginger and blend again on low until well combined.
- While blender is running on low, add warm water and blend until mixture is emulsified and has thickened.
- Pour into a squeeze bottle and leave at room temperature before use.
Coconut Whipped Cream
- Place can of coconut cream in fridge overnight.
- Drain water from can (if not using Cha's Organics brand), place in a medium-sized mixing bowl with remaining ingredients.
- Mix with a hand blender on high until smooth and fluffy.
- Serve immediately with butternut squash cream tarts.
