FAIRWAY, KS (KCTV) -
Coconut-Pecan Pumpkin Tartlets Ingredients: (makes 16-20 tartlets) ½ cup pecans 9 medjool dates (heaping ½ cup) 1 tablespoon coconut oil, melted 1 cup canned pumpkin 2-3 tablespoons maple syrup 3/4 cup canned coconut cream (**put the coconut milk in the fridge a couple hours before using, and then carefully scrape out just the solid coconut cream portion. You can also use whipped cream, if preferred) 8oz (1 cup) cream cheese, or to make vegan replace with soy cream cheese or silken tofu 1/2 teaspoon cinnamon ¼ teaspoon nutmeg 2 teaspoons fresh grated ginger, or ¼ teaspoon dry ground ginger Directions: To make the crust, combine the pecans, dates, coconut oil and a dash of salt in a food processor. Process until dough like (will not be completely smooth). Drop about 1 tablespoon of “dough” into mini muffin tins and press up the sides to create a pie-like shell. Repeat until all dough is used. Place in freezer to firm up. To make the filling, carefully separate the solidified coconut cream from the opaque liquid in the canned coconut milk. Using an electric beater, whip just the coconut cream portion until fluffy peaks form (about 2 minutes). Set aside. In a separate bowl, whip together the pumpkin, maple syrup, cream cheese (or tofu) and spices, just until combined. Fold in the coconut cream and allow to chill in the fridge for at least 30 minutes to firm up. In the meantime, remove the individual tartlets from the mini muffin tin, using a butter knife to help loosen the edges. Use your fingers to reshape and smooth down any tears that may occur. Spoon the prepared pumpkin filling into a ziplock bag. Once filled, snip off a small corner at the bottom of the bag. Pipe about 1 tablespoon of filling into each crust. Store in the fridge until ready to serve.
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