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Categories:
hazelnuts whole wheat flour brown sugar coconut oil salt cold water pumpkin puree brown sugar silken tofu vanilla ground ginger nutmeg cinnamon vegan semisweet chocolate chips coconut cream full-fat coconut milk powdered sugar vanilla
Viewed: 91 - Published at: 8 years agoIngredients
- 1 cup hazelnuts or pecans
- 1/2 cup whole wheat flour
- 3 tablespoons brown sugar
- 2 1/2 tablespoons coconut oil melted
- 1/4 teaspoon salt
- 2 tablespoons cold water
- 1 can pumpkin puree unsweetened
- 3 1/2 tablespoons brown sugar
- 1/3 block silken tofu
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 2 teaspoons cinnamon
- 3/4 cup vegan semisweet chocolate chips
- coconut cream Whipped
- 1 can full fat coconut milk chilled overnight in the fridge
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Method
- 1. Heat oven to 350 degrees F. Line a cupcake or mini tart tray with paper liners.
- 2. In a food processor or a blender, process hazelnuts, flour, sugar, coconut oil, and salt. Add 2 tbsp water and pulse until the dough forms. The texture should be like coarse, wet sand.
- 3. Add about 2 tbsp of crust dough to each of the paper cups. Press and flatten the dough into the cup using the fingers. Bake the crust for 15 minutes.
- 4. In the meantime, blend the filling ingredients together until thoroughly mixed and creamy.
- 5. When the crust is ready, melt the chocolate chips using the double boiler method or simply microwaving for about 1 minute.
- 6. Add about 2 tsp melted chocolate into the center of each mini pie crust and spread it out and up toward the sides.
- 7. Fill the remaining space in each mini pie crust with the pumpkin mixture. Bake in the oven for about 20-24 minutes until the edges are lightly browned. Cool to room temperature, then chill in the fridge for at least 2 hours.
- 8. (optional) top with coconut whipped cream, cocoa powder and cinnamon and serve.
