These sweet and crunchy raw buckwheat pumpkin squares are the perfect healthy option for your festive dinners. They are refined sugar free, gluten free and far more lighter than any other traditional Christmas dessert.
It is almost Christmas and everybody is looking for nice inspirations for their menu. So I though you could be interested by this simple delicious recipe! With these decadent raw squares for dessert, you will show your mates that vegan Christmas can also be tasty and sophisticated.
In fact, Christmas is often an ordeal for vegetarian and vegan people, just like any event when you find yourself around a dinner table with all your family or friends. There are a lot of strong traditions around Christmas, and food is on the top list. When you think about a Christmas dinner, many people instantly think about turkey, roast, foie gras, Yule log, meats and cheese and even the idea of a plant based dinner sounds inconceivable.
But plant based food is not only about grains and salad, and with a pinch of creativity you can prepare an unforgettable delicious and sophisticated Christmas dinner!
Today, I want to share with you the recipe for these no bake toasted buckwheat pumpkin squares as a suggestion for your dessert! I absolutely love frozen treats because they are very simple to make and can be prepared in advance then stored in the freezer until the service. They are also often pretty healthy and lighter than traditional festive desserts. After a good and abundant dinner, I prefer a fresh and light dessert rather than a nourishing log, and these buckwheat pumpkin squares perfectly do the job! They are totally refined sugar free and simply get sweetened by dates, maple syrup or rice malt syrup.
These raw buckwheat pumpkin squares are really easy to prepare. They are composed of three layers – a base, a filling and a caramel sauce, that all need less than 8 ingredients and 5 minutes to be done! All you need is to mix all the ingredients in a food processor or a blender, layer the preparations in a mold and let sit in your freezer to firm. Make sure to allow enough freezing time at each step to have even and smooth layers.
I love the flavors in this recipe that make it very seasonal. The pumpkin purée in the filling preparation makes it so creamy and gives that delicious flavor which is enhanced by the warm spices. I used a pumpkin spices mix but if you don’t have you can simply substitute by cinnamon, ginger or nutmeg powder. The toasted buckwheat groats is the thing that makes the particularity of this recipe! Toasting the buckwheat helps to release the flavors, and brings this nutty taste and all the crunchiness for a dreamy Christmas dessert that everybody will love!
Happy Christmas to all of you!
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best rewardPrint
No bake Buckwheat and Pumpkin Squares
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 slices 1x
- Category: dessert
- Diet: Vegan
These sweet and crunchy raw squares are the perfect healthy option for your festive dinners. They are refined sugar free, gluten free and packed with delicious pumpkin flavors.
- 1/2 cup buckwheat groats
- 4 dates
- 1 tbsp melted coconut oil
- 2 tbsp malt syrup
- 3 tbsp almond meal
- 2 tbsp cacao powder, unsweetened
- 1 tsp carob powder
- Pinch of salt
- 1/2 cup squash purée (pumpkin, butternut …)
- 1/2 cup cashews, soaked for at least 2 hours
- 1/4 cup almond milk
- 3 tbsp maple syrup
- 2 tsp coconut oil
- 1 tsp vanilla extract
- 1 tsp pumpkin spices (or 1/2 tsp cinnamon powder + 1/2 tsp ginger powder)
- a pinch of salt
- 3 dates
- 1/2 cup coconut cream
- 1 tbsp tahini
- 1 tsp corn starch
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup pecans
- 1/4 cup toasted buckwheat
- Toast the buckwheat groats in a dry pan over medium heat stirring often to prevent the groats to burn, until they are golden brown. This can take around 5 minutes. Note: you can directly toast 3/4 cup of buckwheat to have it ready for the topping.
- Transfer the toasted buckwheat groats in a food processor or high speed blender, along with the dates, almond meal, malt syrup and salt. Mix until combined and a paste forms.
- Add the coconut oil, carob and cacao powder and mix again to combine. At this stage you should have a firm malleable paste. If too sticky, add some more almond meal.
- Line your mould with parchment paper or plastic wrap. You can either use a classic square mold or a square form that will make the de-moulding easier.
- Press the base mixture in an even layer onto the bottom of the mould using your hands and set in freezer while you prepare the filling.
- Place all the feeling ingredients in a food processor or high speed blender, and mix until you reach a perfectly smooth texture.
- Remove the base from the freezer and pour the mixture on top. Spread using a spatula and gently tap on counter to remove air bubbles and to spread the mixture evenly. Return to the freezer for 2 hours.
- Place all the caramel ingredients in a food processor or high speed blender, and mix until you reach a perfectly smooth texture.
- Remove the mold from the freezer and pour the caramel on top. Spread using a spatula and gently tap on counter to remove air bubbles and to spread the mixture evenly.
- Sprinkle some crushed toasted pecan nuts and buckwheat groats on top.
- Return to the freezer for about 1-2 hours to firm.
- Cut in slices, and enjoy!
Keywords: dessert, no bake, raw dessert, raw slices, pumpkin, gluten free,
Is the pureed squash from a can? or are you pureeing raw pumpkin/butteenut squash?
Hey! In this recipe I’ve used homemade squash purée because it’s very hard to find can pumpkin purée in France. But both work, and you can absolutely use canned one the same way 🙂