Pumpkin Semifreddo

Super simple and easy to make and sooooo good

Prep Time 15 mins

Cook Time 40 mins

Total Time 5 hrs 55 mins

Course Dessert, Snack

Servings -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 orange
Enjoy!

Keyword Dessert, icecream, Pumpkin, Semifreddo, vegan, Vegetarian

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