With Halloween fast approaching, we’ve been hunting for the perfect clean treat for the occasion – and our friend Minako from @365cleaneats delivered the goods! 

Almost Raw Halloween Pumpkin & Chocolate Cake 

Vegan, Dairy Free, Gluten Free, (Almost) Raw

8 silicon moulds – 60mm diameter ×h35mm (90ml)

Ingredients

Base

• 50g raw walnuts*
• 2 Tbsp. melted raw cacao butter*
• 3-4 Medjool pitted dates (50-60g) *
• 2 Tbsp. shredded coconut*
• 2 Tbsp. sunflower seeds*
• 1 Tbsp. raw cacao powder*
• 1 Tbsp. raw cacao nib*
• 1/8 tsp pink salt*

Pumpkin Layer

• 120g raw cashews* (soaked 4-6 hours and rinsed)
• 60g roasted pumpkin puree (to make: chop pumpkin into cubes and place them in an oven dish covered with a piece of aluminium foil. Roast at 200C until fully cooked. Mash with a spoon).
• 150 ml coconut cream 
• 4 Tbsp. melted raw cacao butter*
• 3-4 Tbsp. maple syrup*
• 1 tsp cinnamon powder*
• pinch of pink salt*

Chocolate Layer

• 60g raw cashews* (soaked 4-6 hours and rinsed)
• 80ml coconut cream
• 2 Tbsp. melted raw cacao butter*
• 3 Tbsp. maple syrup*
• 3 Tbsp + 1 tsp raw cacao powder*
• 1/8 tsp pink salt*

*available at Naked Foods

Method

1. Pulse all base ingredients until well processed but still slightly crumbly. Press the mixture into the base of the silicone moulds.  
2. In a high-speed blender place all ingredients for the pumpkin layer and blend well until smooth. Add more sweetener and cinnamon powder if you need. Layer the filling above the crust. Freeze it until set.
3.  Repeat the same process for the chocolate layer. Add more sweetener and raw cacao powder if you need. Freeze until set.
4.  Take out from the moulds and garnish. Enjoy! 

Have you guys made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don’t forget to check out @365cleaneats for more stunning food photos and recipes.