1/3 cup butternut squash purée (substitute pumpkin)
4 large ripe Medjool dates, pitted and chopped
2 tablespoons tahini
1 tablespoon water, or more if needed
Place all of the ingredients in a food processor and process them until smooth and creamy. Serve cold or at room temperature with fruits or vegetables.
Makes about 1/2 cup
3 large eggs
¾ cup heavy cream
½ cup turbinado sugar
¼ teaspoon almond extract
¼ teaspoon rose water (optional)
1 cup plus 2 tablespoons almond meal
2 tablespoons brown rice or whole wheat flour
6 ounces raspberries
Sliced almonds, to decorate
1 tablespoon white sugar
Preheat the oven to 375°. Place the baking rack in the middle of the oven. Butter an 8-inch baking pan or 6 (4-ounce) ramekins. Set aside.
In a large bowl, whisk the eggs, cream, turbinado sugar, almond extract and rosewater (if using) together until well combined. Add the almond meal, flour and salt, and stir until you obtain a homogenous batter. Pour the batter in the prepared pan(s).
Arrange the raspberries on top of the batter, pressing them lightly in. Scatter the almond slices all over. Sprinkle with white sugar.
Place the gratin on the oven rack and bake until set and golden, 25 to 30 minutes. Remove from the oven and let cool on a rack.
Serve lukewarm or at room temperature.