'A SWEET VEGAN TREAT FOR THE HOLIDAYS!'
(Makes 7-8 Tartlets)
- 2 cups almonds
- 20 fresh dates
- A pinch pink or sea salt
- 1 cup roasted pumpkin (approx. 1/2 Hokkaido pumpkin)
- 2 tbsp coconut oil
- 1 cup soaked cashews
- 1/2 tsp clave powder
- 1/2 tsp vanilla powder
- A pinch nutmeg powder
- 1/4 cup nut milk
- 2 tbsp coconut palm sugar
- 3-4 oz. dark chocolate
Coconut Milk Ice Cream:
* (The ice cream needs to be made the day before or at least 4-6 hours before serving it)
- 2 cans full fat coconut milk
- 3/4 cup coconut palm sugar or maple syrup
- 1 vanilla bean or 1 tsp vanilla powder
- 1 tbsp arrowroot starch
- A pinch sea or pink salt
- 1 tsp coconut oil
This is the recipe that i made for Urban Outfitters. I love to collaborate with other people and create nice things together. These tartlets are a vegan treat, this time i chose pumpkin as the ingredient for the filling but you can make them with some cacao-avocado mousse, also delicious with banana or papaya-cashew cream. Enjoy the cooking!
To make the crust: Pulse the nuts in a food processor until chunks, add the salt and the dates and continue mixing to get a compact sticky dough. Place the raw dough into tartlet forms and press the dough with your hands in the bottom and around the sides. Put the tartlets in the freezer to harden up for about an hour while you are preparing the filling.
To make the filling: Preheat the oven to 200°C. Peel and slice the pumpkin (remove the seeds). Cut the pumpkin into small squares, place the pieces on an oven tray. Add the coconut oil and massage the pumpkin with your hands. Bake for about 15-20 minutes until the pumpkin soften. Remove from the oven and let the pumpkin cool down. Sprinkle the spices and the coconut sugar over the pumpkin, combine with a spoon. Rinse the soaked cashews and place them in a food processor. Add the roasted pumpkin. Mix in high speed until you get a creamy consistence. Spoon the filling into the tarts shells. Place the tarts on the freezer one more time while making the chocolate sauce.
To make the chocolate sauce: Cut the chocolate into smaller pieces and melt it over a water bath/double boiler. Take it off and let it cool down for a bit. Remove the tartlets from the freezer and drizzle the chocolate on the top of them by using a spoon.
To make the coconut milk ice cream: Place all the ingredients into a blender and mix. Then transfer the blend into an ice cream maker and process. Churn until the consistence is soft and creamy. Now pour the cream into a metallic form or freeze container by using a rubber spatula. Cover with some plastic wrap and keep in the freezer for at least 4-6 hours. Let the ice cream thaw for a while before serving it.
Serve the tartlets with some ice cream on the side and sprinkle some chocolate chips on the top.