CRUST

1. Make sure your walnuts are at room temperature. In a food processor, process walnuts with Himalayan salt until fine crumbs.
2. Add oat bran and process until the oils from walnuts start to separate and the batter begins to stick. It may take up to a few minutes, scraping the sides from time to time.
3. Add carob and butternut squash puree and process again until homogeneous batter forms.
4. Line a 6” (15 cm) or 6.3” (16 cm) round springform cake tin with parchment paper. Press the crust into tin with your hands (wet your hands if it sticks) and bake in 190 C (375 F) oven for 10 minutes. Remove from oven and set aside.

FILLING AND SWIRLS

1. Bake a baking sheet full of butternut squash cubes (200 C, 390 F, 20-25 minutes). Let cool.
2. Puree oven-baked butternut squash using immerse blender. Measure 2 cups for the cake.
3. Add spices and blend well.
4. Separate 1 tbsp. of the batter for swirls and whip it together with silken tofu. Set aside.
5. Add oat bran to cake filling and mix or blend well.
6. Pour the filling onto baked crust and even it out with spoon.
7. Add dots or stripes of the tofu mix onto the cake and create your swirls.
8. Cover the tin with foil and bake for 20 minutes in 175 C (350 F) oven. Remove the foil and bake for another 10 minutes.
9. Remove the round tin and let the cake cool down a bit, then transfer it to a cooling rack. Let it completely cool down before eating. Even better, if you can place it in fridge for at least an hour after it’s cooled down. The cooler it is, the better and sweeter the taste!