Submitted by: Sarah McClellan-Brandt
Servings: 15-18
Ingredients: Mini crustless pumpkin pies
1 can of pumpkin (15 oz)
1 cup coconut cream (skimmed off the top of the coconut milk can)
four tablespoons (or more, to taste) of maple syrup or honey
three eggs, plus a yolk
Tsp. vanilla
1/2 teaspoon of each: cinnamon, nutmeg, ginger
pinch of salt
Flourless chocolate cake cupcakes
18 oz chocolate (I use a mixture of 85 percent cacao bars and baking cocoa mixed with coconut oil. Three tablespoons of the cocoa powder to one tablespoon of oil equals an ounce)
3/4 c. coconut oil or butter
six eggs
3/4 c. maple syrup, plus a tablespoon or so of honey
pinch of salt
two tablespoons of water
Instructions: pies:
In a mixing bowl, combine all ingredients. Bake in tiny muffin tins
greased with coconut oil at 350 for about 20 minutes.
chocolate cupcakes:
Melt the chocolate and oil over a double boiler, stirring the whole time. Pour into mixer stand bowl and add eggs, water, syrup, honey and salt. Mix well.
putting it all together:
Grease a regular muffin pan with coconut oil and dust with baking cocoa. Spoon a bit of the chocolate mixture into the bottoms of the tins. Drop a mini pie into each tin, pressing gently to set. Cover with the remainder of the chocolate mixture. Place muffin tin in a larger pan (I use a roaster) filled about halfway with water. Bake for 50 minutes at 275. This is really great served with some homemade coconut cream whipped cream topped with nutmeg!
Notes: coconut oil or grassfed butter can be used on the chocolate recipe.
There will be a video tomorrow of me making this on our box’s nutrition blog: www.fwhuntergatherer.com
Join the Discussion