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No Bake Chocolate Winter Squash Cake

Prep Time8 hours 30 minutes
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.