Recipe adapted from You Found Keke, the website of artist Kirra Jamison. I’ve changed this recipe slightly. For the original, check out Kirra’s website, right here.
14 medjool dates
½ heaped cup of walnuts
a pinch of sea salt
1. Line just the base of a 20 cm spring-form pan with a sheet of baking paper that is bigger than the base. Your paper should be hanging out the edges about 4 cm all around. Now attach the top of the pan so the cut hangs out the side. This will allow you to side the cake off the base of the pan easily.
2. Add all ingredients to a blender and ‘chop’ just enough so that everything mixes together. You want an even consistency but you don’t want to blend for too long or you will end up with paste. It’s best if there are visible chunks of walnuts. I recommend you pulse for a couple of seconds, loosen mixture with spatula and pulse again. This will all depend on your blender.
3. Transfer mixture to pan and again making use of a spatula spread across to even it out.
1 cup of Japanese pumpkin
1 cup soaked raw cashews
½ cup (drained) silken tofu
⅓ cup coconut oil
¼ cup maple syrup
1 tbsp cornstarch
1 tsp vanilla
1 tbsp white miso paste
juice of 1 lemon
bee pollen for serving
1. Cut pumpkin in 3cm x 3cm cubes, steam and set aside. You may like to do this a day in advance as you want the pumpkin to be completely cool.
2. In a blender combine drained cashews, tofu, coconut oil, maple syrup, kudzu, and vanilla. Blend on highest setting until completely smooth and with zero graininess. In a high power blender this will be very quick.
3. Add the lemon juice and pulse a few times to combine.
4. Add the pumpkin and miso. Blend until you have a smooth even consistency.
6. Pour the mixture into the pan and gently bang the tin on the countertop.
7. Leave cake in freezer for a good eight hours.
8. Remove from freezer and carefully release cake from tin. Slide cake onto a serving plate and allow to defrost a little. It should be cold and set but not frozen. Sprinkle either entire cake or each individual piece with bee pollen, just before serving.
Store cake tightly covered in the fridge for up to four days.