Pumpkin, pecans, and aromatic spices: these foods could be roasted into something savory or tossed in a soup, but we’ve decided to transform these cold-weather gems into a luscious dessert with chocolate ganache and a nutty crust.
What you need:
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 ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
½ teaspoon vanilla extract
3 whole pecans, for garnish
What you do:
- Preheat oven to 350 degrees. Grease tart pans and set aside. For the crust, in a blender, process almond flour, pecans, salt, vanilla, and coconut until combined.
- Transfer mixture into mixing bowl and add coconut oil and maple syrup, and mix. Mixture should have the consistency of dough, not too wet or dry.
- Scoop 3 tablespoons of crust into each tart pan. Press dough into pans and prick bottoms with a fork several times. Bake 6 to 8 minutes or until slightly golden around the edges. Place in refrigerator to cool.
- While crusts cool, make the ganache. In a blender, process coconut oil and maple syrup until combined. Add cacao and blend again. Pour ganache over crusts, and set in refrigerator to cool.
- For the the pumpkin caramel, in a small saucepan, warm pumpkin purée, cashew butter, and coconut oil, whisking to combine. Add maple syrup, cinnamon, ginger, nutmeg, and vanilla, and whisk again. Transfer mixture to a small bowl and set aside.
- When ganache has set, spread the pumpkin caramel over the tarts, top with a pecan, and serve.
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