{ No Bake Chocolate Winter Squash Cake }
At first glance, this cake seems like an impossible feat. No-bake? Flourless? Winter squash? How could this possibly work and taste wonderful? Yet it somehow does—with only a handful of ingredients, no less!
This decadent dessert holds together due to the cooked winter squash and melted dark chocolate chilling in the refrigerator overnight. Make this a day ahead for a delight that wows and unexpectedly uses that fall vegetable sitting on your kitchen counter.
A big thank you to Erin Walker (from A Little Salt blog) for creating this irresistible recipe for our farm and walking us into autumn.
No Bake Chocolate Winter Squash Cake
Servings: 8 people
Ingredients
- 1/3 cup coconut oil, melted
- 1 cup oreo crumbs
- 5 cups cubed winter squash (we used kabocha)
- 2 cups (300g) dark chocolate, chopped
- Cocoa powder and berries, to serve
Instructions
- Line an 9-inch springform pan with parchment or lightly spray with cooking spray.
- In a small bowl, combine the oreo crumbs and coconut oil. Press into the bottom of the pan in an even layer.
- Fill a pot fitted with a steamer basket with about 2” of water. Bring to a boil, add the squash to the basket and cover, steaming until tender, about 15 minutes.
- When the squash is done, add it along with the chocolate to a blender or food processor and cover for 5 minutes, until chocolate has melted. Blend until very smooth.
- Pour the squash/chocolate mixture over the oreo crust. Gently tap the pan to distribute the mixture evenly and smooth the top with a spatula.
- Chill the cake overnight.
- Slice and serve with a dusting of cocoa powder and a handful of berries, if desired.
