Pumpkin Semifreddo
Super simple and easy to make and sooooo good
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 5 hours hrs 55 minutes mins
Servings 2 -12 pieces (depending how large you slice them)
- 250 ML Pumpkin puree (1 small pumpkin)
- 75 ML Coconut butter/creamed coconut/santen (or 100 ML coconut oil. But coconut butter is best!)
- 2 Tspn Almond butter
- 45 ML Coconut sugar
- 2.5 TBspn Creamed honey (or rice syrup)
- 0.5 Tspn Vanilla extract
- 0.5-1 Tspn Pumpkin Spice (or cinnamon)
First make the pumpkin puree, by roasting the pumpkin until it is soft, at 200 degrees celsius for about 40 minutes. Then grind it in a food processor to a fine puree
If the coconut butter is hard, put it in a hot water bath until it is very soft or melted
Measure all the ingredients and grind them in the food processor until well mixed
Line a small baking dish with baking paper, pour in the mixture and cover it with a lid or plastic wrap. Or pour the mixture into ice cream moulds and put in the freezer for at least 5 hours.You can also make this dish a day before you wish to use it. After at least five hours, you can get it out of the freezer and slice it into pieces of your desired size. 2 really big pieces, 4 normal ones or 12 bite-sized ones Eat as is, or plate with dollops of vanilla whipped (coconut) cream and slices of orangeEnjoy!
Keyword Dessert, icecream, Pumpkin, Semifreddo, vegan, Vegetarian