Tonic & Bloom: Butternut Custard Torte

Print Recipe
Butternut Custard Torte

Recipe from TONIC & BLOOM

This custardy cold-weather torte is made completely in the blender, keeping the prep work to a minimum. Bake it in individual custard cups or use a pie plate and cut into slices.

Serves 8

So versatile, you can serve it warm as a yummy breakfast alternative, alongside your favorite winter entree as a slightly sweet side dish, or add an extra 1/4 cup dates or sugar for a healthy dessert. Use almond meal instead of flour for a gluten-free option.


2 cups baked butternut squash
½ cup pitted dates, soaked in water for at least 30 minutes, then drained, or 1/4 cup brown sugar
3 tablespoons maple syrup
1 cup soy or dairy milk
1 cup Tonic & Bloom Chai Tea, brewed using 1 rounded tablespoon of dry tea steeped in 1 cup of water (heated to boiling) for 3-5 minutes
3 eggs
¾ cup almond meal or flour
1 teaspoon nutmeg
1 teaspoon pure vanilla extract
Pinch salt
Coconut oil or similar to oil the baking dish
½ cup chopped toasted walnuts or pecans (optional)


Pre heat oven to 350 degrees. Puree all ingredients in a blender. Pour into an 8” pie shell (Pyrex recommended) and oil with pan with coconut oil to prevent sticking.

Pour the mixture into the pie plate, sprinkle with chopped nuts if you choose. Baked at 350 degrees for 40-50 minutes, until torte is lightly browned and slightly cracked. Sprinkle with nuts or extra maple syrup, or simply enjoy as is, either warm or at room temperature.