Pumpkin, pecans, and fragrant spices: these meals might be roasted into one thing savory or tossed in a soup, however we’ve determined to remodel these cold-weather gems right into a luscious dessert with chocolate ganache and a nutty crust.
What you want:
For the crust:
½ cup almond flour
½ cup pecans
¼ teaspoon salt
½ teaspoon vanilla extract
¼ cup shredded coconut
1½ tablespoons melted coconut oil
1 tablespoon maple syrup
For the chocolate ganache:
½ cup maple syrup
¼ cup coconut oil
½ cup cacao powder
For the pumpkin caramel:
3 tablespoons pumpkin purée
2 tablespoons cashew butter
1 tablespoon coconut oil
1 tablespoon maple syrup
¼ teaspoon cinnamon
⅛ teaspoon floor ginger
⅛ teaspoon nutmeg
½ teaspoon vanilla extract
3 entire pecans, for garnish
What you do:
1. Preheat oven to 350 levels. Grease tart pans and put aside. For the crust, in a blender, course of almond flour, pecans, salt, vanilla, and coconut till mixed.
2. Switch combination into mixing bowl and add coconut oil and maple syrup, and blend. Combination ought to have the consistency of dough, not too moist or dry.
3. Scoop 3 tablespoons of crust into every tart pan. Press dough into pans and prick bottoms with a fork a number of instances. Bake 6 to eight minutes or till barely golden across the edges. Place in fridge to chill.
4. Whereas crusts cool, make the ganache. In a blender, course of coconut oil and maple syrup till mixed. Add cacao and mix once more. Pour ganache over crusts, and set in fridge to chill.
5. For the the pumpkin caramel, in a small saucepan, heat pumpkin purée, cashew butter, and coconut oil, whisking to mix. Add maple syrup, cinnamon, ginger, nutmeg, and vanilla, and whisk once more. Switch combination to a small bowl and put aside.
6. When the ganache has set, unfold the pumpkin caramel over the tarts, high with a pecan, and serve.
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