By Chef: Brandi Rollins
Posted: August 3, 2012
These little bite sized butternut squash cakes have just the perfect amount of sweetness and turn out soft, buttery and moist. Nutmeg, clove, cinnamon and vanilla come together to give these cookies an almost pumpkin pie like flavor. Top with a spoonful of sweet cranberry jam!
- 1/2 cup raw shredded coconut
- 1/2 cup butternut squash (1/4 of whole squash)
- 1/4 cup raw walnuts
- 2 dates
- 1/4 tsp + 1 pinch cinnamon
- 1 pinch nutmeg
- 1 pinch clove
- 3/4 tsp vanilla
- 1 large tbsp honey, agave, or coconut nectar
- 1 tbspcoconut oil (optional)
- 1/8 tsp green stevia powder
- 1 pinch sea salt
- 1/2 cup cranberries (fresh or frozen)
- 1 small handful raisins
- 1 tsp honey, agave, or coconut nectar
1. Prepare the butternut squash by peeling it with a vegetable peeler or sharp knife. Cut it in half and remove the seeds. Cut into 3/4-inch cubes.
2. In a food processor, process shredded coconut until oils began to come out (20-30 sec). Add walnuts and butternut squash, and process until broken down into very small pieces.
3. Add dates, cinnamon, nutmeg, clove, vanilla, coconut oil, green stevia powder, and salt, and process until broken down. Lastly add honey and process until distributed. The mixture will be a little wet.
4. Form 10 cakes by making small dollops on a dehydrator tray. Dehydrate for 8 hours at 105 degrees. Prepare the rest of the recipe in the meantime.
5. In a food processor, process the cranberries, raisins, and honey until broken down. You will need to wipe down the sides several times. h e mixture will be chunky. Store in the refrigerator.
6. When the butternut cakes are ready, top with a small scoop of cranberry topping. Dehydrate for 4-8 more hours until the desired texture is achieved.