What’s that? Pumpkin??? Yes! No I didn't make a mistake in the ingredients list... It’s one of my favourite vegetables to cook with, so extremely versatile in both savoury and sweet dishes. By steaming and combining it with the almond butter, coconut oil and maple syrup you get the most amazing caramel flavour which is very rich and forms a perfect mousse like consistency.
This consistency is what helps achieve the rich and creamy filling, which is refined sugar free, dairy free and of course gluten free.
Can you count it as a serve of vegies for the day? Why not, But remember everything in moderation.
½ cup pitted dates
½ cup cashews
½ cup pecans
½ cup desiccated coconut
1 tbs cacao
2 cups sweet potato chunks, steamed.
1/3 cup coconut oil
1/3 cup almond butter
2/3 cup pure maple syrup
1 tbs cacao powder
4 tsp nutmeg
¼ tsp cinnamon
¼ tsp vanilla powder.
Coat a springboard tart pan with coconut oil and sprinkle with a little desiccated coconut to prevent the tart from sticking.
Combine all base ingredients in a food processor and pulse until mixture forms a crumble texture and sticks together.
Press the mixture evenly down in the tart pan and into the sides of the pans mould.
Place in the freezer to set while you continue with the filling.
Rinse out your food processor, then add your steamed sweet potato, melted coconut oil, almond butter, maple syrup and remaining spices. Mix on high until a smooth consistency is formed.
Spread an even layer of the filling on top of the prepared tart base, top with some extra pecans and store in the fridge.