Creamy Pumpkin Spice Cups

Name: Creamy Pumpkin Spice Cups
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 butternut squash, 4 cups peeled, seeded, and cubed; 1 tbsp Extra-virgin olive oil, for drizzling; 1 cup cashews soaked overnight or in hot water for an hour; ½ cup full fat coconut cream; 1 tablespoon coconut oil; 1 teaspoon vanilla; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ginger; ⅛ teaspoon sea salt; 2 to 6 tablespoons almond milk, if necessary, to blend; 2 tablespoons monk fruit

4 steps

Prep:4hCook:30min

10 ingredients 6 servings 35 minute cook and prep - 4 hour chill time

Updated at: Thu, 17 Aug 2023 07:35:33 GMT

Nutrition balance score

Good

Nutrition per serving

Calories295 kcal (15%)

Total Fat17.1 g (24%)

Carbs33.5 g (13%)

Sugars9.7 g (11%)

Protein5.5 g (11%)

Sodium48.5 mg (2%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1butternut squash

peeled, seeded, and cubed

1 TbspExtra-virgin olive oil

for drizzling

1 cupcashews

soaked overnight or in hot water for an hour

½ cupfull fat coconut cream

1 tablespooncoconut oil

1 teaspoonvanilla

1 teaspooncinnamon

¼ teaspoonnutmeg

¼ teaspoonginger

⅛ teaspoonsea salt

2 tablespoonsalmond milk

if necessary, to blend

2 tablespoonsmonk fruit

Instructions

Step 1

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Step 2

Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).

Step 3

Transfer the squash to a blender and add the drained cashews, coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.

Step 4

Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.