This spread is ridiculously addicting, but how can it not be when there’s pumpkin involved? I was perusing one of my favourite cookbooks, Food52’s VEGAN by Gena Hamshaw when I noticed the filling ingredients for a chocolate cake in the desserts section. The ingredient list was so simple and happened to be all staples in my pantry, thus I took it as a sign and whipped it up. I’ve made a series of batches since, as I go through it like nobody’s business – it’s that good! Some tweaks I’ve made are adding pumpkin pie spice and opting for sweet potato puree rather than pumpkin.
Cue choirs of angels singing when you see it come together in the processor… The consistency spreads like a dream (no lie!) and I could honestly eat it up by the spoonfuls since it tastes exactly like chocolate mousse. Of course, my favourite way of enjoying it is on top of toasted bread – smear a thick layer and top with some granola or cocoa nibs for some extra texture. I myself, have enjoyed it drizzled with almond butter, but by itself is just as wonderful. Recently, I bought a kg loaf of bread at the farmers market so it’s good this creation has found its way to my repertoire, because it makes me very excited for mornings.
1 can of sweet potato puree (you can use pumpkin but I found that sweet potato is sweeter)
4 tablespoons of almond butter
1/3 cup cocoa powder
1 tablespoon honey
4 medjool dates
1 1/2 tsp pumpkin pie spice
- Place the dates in hot water to soak so they blend easier.
- Place sweet potato puree, cocoa powder, honey, almond butter, and pumpkin pie spice in food processor and blend. Stir with spoon if necessary.
- Remove dates from water and place into processor to blend with the rest. The filling should be homogenized and can keep in the fridge for 10 days at most.
Recipe adapted from Food52’s VEGAN cookbook