No-bake Pumpkin Mummy Cake

Pumpkin Dough Ingredients

50g raw butternut squash / 45g pumpkin purée30g unflavoured soy protein isolate @myvegan6g powdered almond butter/ peanut butter16g any syrup/ honey(or more n reduce water)45g water/ milk1/2tsp pumpkin Spice/ cinnamon

Decorations

1 square (5g) white chocolate@milkachocosnack0.5g coconut oil2 chocolate chips

Method

1. Steam or bake pumpkin until soften, then mash2. Combine all dry ingredients and add in pumpkin purée3. Add syrup n water/ milk gradually until dough form4. Wrap it as a ball with plastic wrap and place into the fridge for 2 hours or more/ freezer for 20 mins5. Melt white chocolate n coconut oil in microwave6. Place 2 chocolate chips as eyes7. Draw mummy gauze with spoon then place it into the freezer for few minutes to harden

Notes

1. If u are using whey protein, u’ll have to add less water as soy protein is more absorbent2. If u are using flavoured protein, u can sub syrup with nut or seed butter// more pumpkin purée3. If u don’t want to use protein powder, u can sub with oat flour