Mini upside down pumpkin pies coated with chocolate and tahini

Preparation time: 1 hour

Serves: 10

 

After two weeks of no baking and writing, I am back in the kitchen with a new, fresh and delicious recipe for no- bake pumpkin upside down mini pies. Nicely coated with chocolate and tahini.

Of course, there is no sugar and no flour!

Though the weather is too warm, fall is already here togheter with the large piles of pumpkins, strategically positioned at every corner of fruit and vegetable markets here in Sofia.

I was lucky to get one big pumpkin before several weeks. I like pumpkin and I would prefer somebody to cut it instead of me. But, well, sometimes I need to cut it myself. Not a big deal, once cut, I have made a delicious pumpkin soup with soft goat cheese and sweet and light pumpkin pies.

These pies, sweetened with honey, maple or agave syrup, are quick and easy seasonal dessert that are also lighter on your waistline!

 

 

Lets start!

 

For the pies:

 

• 600-700 gr raw pumpkin
• ½ cup oatmeal
• 2-3 tbsp.  sesame flour   
• 2-3 tbsp. honey /vegans could use maple or agave syrup/
• 1 tsp cinnamon
• 1 tsp. nutmeg
• ½ tsp ginger
• 50 gr coconut cream
• 2-3 tbsp. coconut butter

For the chocolate coating:

 

• 2 tbsp. tahini
• 2 tbsp. coconut butter
• 1-2 tbsp. cocoa powder
• 1 tbsp. honey/vegans could use maple or agave syrup/
• 1 tsp cinnamon
• coconut flakes

 

Directions:

 

Peel and cut the pumpkins into small cubes. Boil and drain the water.

To prepare the pies, pulse the pumpkin in the food processor together with the coconut butter, honey, melted coconut cream and the spices. Be careful not to over process them. At the oatmeal and the sesame flour and process again until just mixed, and the dough sticks together. If needed put some extra sesame flour and oatmeal.

 

 

Scoop the dough by using icecream scoop or by heaping two tablespoons into silicon muffin molds. Use the back side of the spoon to press down and form the pies.

Place the molds in the fridge to set for a couple of hours.

To prepare the chocolate coating, simply combine the coconut butter, tahini and the honey and melt over water bath. At the end stir in the cocoa powder and cinnamon.

 

Take the pies out of the fridge. Remove the silicon molds and top with chocolate coating. Spread some coconut flakes on the top. 

 

 

Prepare small chocolates from the chocolate coating leftovers. Distribute it in small silicon muffin molds and leave in the fridge to firm.

 

Enjoy,

 

Desi

 

 

 

 

 

 

 

Products:
pumpkin
coconut butter

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