Perfect recipe for a fall dessert. The recipe is gluten- and dairy-free.
Crust:
2 cups raw pecans (unsalted)
1/2 cup unsweetened shredded coconut
1/4 cup maple syrup
2 tbsp coconut oil
1/4 tsp sea salt
Filling:
2 cups pumpkin puree (not pumpkin pie filing)
1/2 cup coconut cream – you can use a can of coconut milk and scoop the thick part from the top of the can
1/2 cup maple syrup
2 eggs + 1 egg yolk
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp sea salt
- Pre-heat the oven to 350°F (175°C).
- Put the pecans and shredded coconut in a food processor and pulse until the texture starts to look like coarse sand. Be careful not to overmix, then it will start turning into nut butter.
- Add the maple syrup, coconut oil and salt. Pulse until everything is well mixed and starts sticking together.
- Prepare 16 muffin liners.
- Evenly spread the nut mixture between the liners, use a teaspoon or your fingers to even it out. Set aside.
- In a large bowl mix the pumpkin puree, coconut cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and salt.
- Whisk together using a stand- or handheld mixer until everything is well mixed together.
- Evenly spread the filling between the muffin liners.
- Bake for 30 minutes and let cool at room temperature before putting in an air-tight container and store in the fridge for at least 6 hours. Decorate with cream (or coconut cream if you want it dairy-free) and a bit of cinnamon if desired.
Nutritional information for one portion (16 portions total):
575 kcal, 15 gr carbohydrates, 3 gr protein, 58 gr fat, 51 gr saturated fat, 19 mg sodium, 253 mg potassium, 9 gr fiber, 4 gr sugar, 53 mg calcium, 2.1 mg iron
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