Individual Salted Chocolate Pumpkin Pies

There is no denying I have a sweet tooth, but lately I’ve also been having that after dinner craving for something salty. Since I am never one to deprive myself, I decided to do the most obvious thing: combine the sweet and the salty to make the perfect after dinner treat. Not only do these individual pies pack the perfect combination of those two flavor profiles, but they also add in everyone’s favorite fall flavor: pumpkin. These mini pies will have you going back for seconds (or thirds, or fourths…) and will set an extremely high, potentially unattainable bar, for all pumpkin pies to follow.

Ingredients (makes 12):

Crust:

  • Dates (6)

  • Almonds (1 cup)

  • Pecans (1/2 cup)

  • Oat flour (2 tablespoons)

  • Rolled oats (1/2 cup)

  • Almond butter (1/4 cup)

  • Ground flaxseed (2 tablespoons)

  • Maple syrup (2 tablespoons)

  • Coconut oil (2 tablespoons)

  • Cinnamon (1 tablespoon)

  • Salt (1 teaspoon)

Filling:

  • Pumpkin (1 can)

  • Coconut milk (1/2 can) – use the top thick portion

  • Soaked cashews (1 cup)

  • Melted chocolate chips (1/4 cup)

  • Cassava flour (2 tablespoons)

  • Maple syrup (3 tablespoons)

  • Cacao powder (1 tablespoon)

  • Pumpkin pie spice (1 teaspoon)

  • Cinnamon (1 teaspoon)

  • Salt (1 teaspoon)

Topping:

  • Coarse sea salt (1 tablespoon)

Directions:Crust:

  1. Soak the 1 cup of cashews in a cup of warm water for 1hr minimum

  2. Soak the dates in a cup of warm water for 5min and then remove the pits

  3. Combine the almonds and pecans in a food processor and pulse a few times until they form a fine powder

  4. Add the remaining crust ingredients into the food processor and pulse for ~2-4 min, or until it has formed a dough like consistency

  5. Take that dough and mold it inside the base and sides of a muffin tray to make pie shells similar to the shape of bowls

  6. Combine all of the filling ingredients in a food processor and blend for ~2 min or until it forms a smooth consistency

  7. Pour the filling into the pie crusts

  8. Bake the pies in the muffin tray at 425 degrees for ~15-20min, or until the crusts are baked through and the center has thickened

  9. Once removed from the oven, sprinkle the pies with coarse sea salt

Allergen Information:

  • Gluten free

  • Dairy free

  • Soy free

  • Vegan

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