(paleo, vegan, gluten free)
Serves 9
Crust Ingredients:
Filling Ingredients:
- 1 cup unsweetened, shredded coconut
- 12 fresh dates, pitted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon coconut oil, melted
- 1/2 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract
Crust Process:
1. Line a normal-sized muffin tin with 9 muffin liners.
2. Combine all ingredients to a food processor and pulse until mixture forms a ball.
3. Fill liners with an equal amount of the crust and press down into muffin liners until formed.
2. Combine all ingredients to a food processor and pulse until mixture forms a ball.
3. Fill liners with an equal amount of the crust and press down into muffin liners until formed.
Filling Ingredients:
- 1 cup coconut butter
- 1/2 cup natural vegetable shortening(I used Earth Balance)
- 2 tablespoons maple syrup(or honey)
- 1/2 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean paste
- 1/8 teaspoon salt
Filling Process:
1. Start by softening coconut butter. I did this by placing the jar it came in into a medium sized bowl filled with hot water. Let soften for about 30 minutes.
2. Once coconut butter is softened, measure out coconut butter and add all filling ingredients to a mixer or handheld mixer. Blend all ingredients until smooth. (For this batch, I didn't have enough maple syrup, so I used about 2 tablespoons of organic powdered sugar.)
3. Spoon filling onto crusts and refrigerate for about 30 minutes until solid.
4. Top with my famous caramel sauce(recipe to follow!)

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