Vegan Mini Chocolate Pumpkin Pie
By: Anonymous
Published: Wednesday, December 3, 2014 - 12:29pm

Ingredients




Crust
1 cup hazelnuts or pecans
1/2 cup whole wheat flour
3 tbsp brown sugar
2.5 tbsp coconut oil, melted
1/4 tsp salt
2 tbsp cold water
Filling
1 can unsweetened pumpkin puree
3.5 tbsp brown sugar
1/3 block silken tofu
1/2 tsp vanilla extract
1/8 tsp ground ginger
1/8 tsp nutmeg
2 tsp cinnamon
3/4 cup vegan semisweet chocolate chips
Whipped Coconut Cream
1 can full-fat coconut milk, chilled overnight in the fridge
1/3 cup powdered sugar
1/2 tsp vanilla extract

Preparation

1 1. Heat oven to 350 degrees F. Line a cupcake or mini tart tray with paper liners. 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. 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. 4 4. In the meantime, blend the filling ingredients together until thoroughly mixed and creamy. 5 5. When the crust is ready, melt the chocolate chips using the double boiler method or simply microwaving for about 1 minute. 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. 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. 8 8. (optional) top with coconut whipped cream, cocoa powder and cinnamon and serve. 9 Coconut whipped cream 10 -Open the chilled coconut milk can and scoop out the top cream part only. Blend the cream with powdered sugar and vanilla extract.

About

A holiday favorite featuring a nutty, sweet crust, cool chocolate and cinnamony-pumpkin layers, and a coconut cream topping.