Vegan Mini Chocolate Pumpkin Pie
Total Steps
10
Ingredients
19
Tools Needed
1
Related Article
Peaceful DumplingIngredients
- 1 cup hazelnuts or pecans
- 1/2 cup whole wheat flour
- 3 tablespoons brown sugar
- 2.5 tablespoons coconut oil, melted
- 1/4 teaspoons salt
- 2 tablespoons cold water
- 1 can unsweetened pumpkin puree
- 3.5 tablespoons brown sugar
- 1/3 block silken tofu
- 1/2 teaspoons vanilla extract
- 1/8 teaspoons ground ginger
- 1/8 teaspoons nutmeg
- 2 teaspoons cinnamon
- 3/4 cup vegan semisweet chocolate chips
- 1 can full-fat coconut milk
- 1/3 cup powdered sugar
- 1/2 teaspoons vanilla extract
- cocoa powder(optional)
- cinnamon(optional)
Instructions
Step 1
1. Heat oven to 350 degrees F. Line a cupcake or mini tart tray with paper liners.
Step 2
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.
Step 3
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.
Step 4
4. In the meantime, blend the filling ingredients together until thoroughly mixed and creamy.
Step 5
5. When the crust is ready, melt the chocolate chips using the double boiler method or simply microwaving for about 1 minute.
Step 6
6. Add about 2 tsp melted chocolate into the center of each mini pie crust and spread it out and up toward the sides.
Step 7
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.
Step 8
8. (optional) top with coconut whipped cream, cocoa powder and cinnamon and serve.
Step 9
Coconut whipped cream
Step 10
-Open the chilled coconut milk can and scoop out the top cream part only. Blend the cream with powdered sugar and vanilla extract.