If you haven't already planned what you're making for dessert on Thanksgiving, these decadent squares are for you.
For health reasons, my dad is eating oil-free, gluten-free, and refined-sugar free this Thanksgiving. I don't want him missing out on the yummy seasonal desserts so I decided to make this for him this year, and share it with you!
This recipe is perfect if you're looking for a healthier, guilt-free, less processed sweet treat that tastes just as good as the pumpkin pie from the bakery (if not better)!
INGREDIENTS (1 serving)
Chocolate Caramel Crust:
1 1/2 cup almond meal (more grainy than almond flour)
1 1/4 cup dates (tightly packed)
1 cup pecan halves
2 tablespoons plant milk
1 tablespoon cocoa powder
1 teaspoon vanilla extract
pinch of sea salt
Sweet Potato Pumpkin Filling:
2 (15 oz or 425 g) cans sweet potato
1 (15 oz 425 g) can pumpkin (not pumpkin pie filling)
1/4 cup maple syrup
3 tablespoons ground flaxseeds
2 tablespoons almond butter
1 tablespoon pumpkin pie spice
1 tablespoon cornstarch (sift it in with a strainer or sifter)
1/2 teaspoon vanilla extract
pinch of sea salt
Skillet-Roasted Maple Pecan Apple Topping:
1/2 cup crushed pecan halves
1 large apple (I recommend pink lady)
1 1/2 tbs maple syrup
1/4 teaspoon ground ginger
pinch of sea salt
INSTRUCTIONS:
1. Preheat oven to 350 degrees fahrenheit or 175 degrees celsius.
2. In a food processor, add all Chocolate Caramel Crust ingredients. Blend until all ingredients are finely chopped and well-combined. It should form a sticky yet thick consistency, as smooth as possible.
3. Line an 8 x 11' oven dish with parchment paper (cut excess off the sides).
4. Spread the crust mixture evenly throughout the dish using a rubber spatula and slightly wet hands (it's sticky!)
5. Once the oven is preheated, pop the crust mixture into the oven for 10 minutes.
6. As the crust bakes for a little bit, place all of the Sweet Potato Pumpkin Filling ingredients except 1 tablespoon of almond butter into a mixing bowl (sift the cornstarch with a sifter/fine mesh strainer and add it little by little). Stir until well-combined.
7. Take the crust out of the oven and let cool for 5-10 minutes (leave oven on). Scoop in the filling mixture and distribute evenly amongst the oven dish. Add the tablespoon of almond butter and using a toothpick to lace it through the filling.
8. Bake for 1 hour.
9. Add all of the Skillet-Roasted Maple Pecan Apple Topping ingredients to a small bowl except 1/2 tbs of maple syrup and mix. Distribute the topping mixture on a cast iron pan and place in the oven for the remaining 20 minutes. When removed from oven, mix the remaining 1/2 tablespoon of maple syrup into the topping.
10. Let the sweet potato pumpkin squares cool for two hours before cutting. Place the topping on top and enjoy!
Happy Thanksgiving!
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