Chocolate and pumpkin pie with caramelized nuts and caramel sauce
15min
6 pers.
0min
Silken tofu
Desserts and snacks
Loved by children
Ingredients
Filling
½ package (250 g) Soykei silken tofu
½ cup pumpkin purée
150 g dark chocolate (70%), melted
½ cup chopped dates
2 tablespoons cocoa powder
1 tablespoon maple syrup
¼ teaspoon ground cinnamon
1 small pinch ground nutmeg
½ teaspoon vanilla extract
1 pinch salt
Caramelized nuts
½ tablespoon butter
2 tablespoons maple syrup
1 tablespoon brown sugar
½ cup pecans (or walnuts)
1 pinch salt
Caramel sauce
½ package (250 g) Soykei silken tofu
⅓ cup brown sugar
¼ cup 15% cooking cream
1 teaspoon caramel or vanilla extract
2 teaspoons cornstarch
1 pinch salt
Preparation
Filling
1. Cover the dates with ¼ cup of water and microwave for 1 minute. Allow to cool, then mash before placing in a food processor with half of the silken tofu, pumpkin purée, cocoa, maple syrup, spices, vanilla, and salt until smooth. Add the melted dark chocolate and blend again until smooth. Immediately pour into a pie crust (baked and cooled).
2. Cover and refrigerate for at least 2 hours, ideally 4, until the filling is firm.
Caramelized nuts
3. Heat the butter, maple syrup, and brown sugar in a skillet. Add the nuts and a pinch of salt. Cook over medium heat for 4 minutes, stirring, until well coated and slightly crispy. Place on parchment paper and let cool completely.
4. Just before serving, garnish the pie with the caramelized nuts. Cut into wedges and serve chilled, topped with caramel sauce.
Caramel sauce
5. Combine the remaining silken tofu, cream, brown sugar, caramel extract, salt, and cornstarch in a blender and blend until smooth.
6. Heat for 3 minutes over medium-low heat, until the mixture coats the back of a spoon. Let cool before pouring over the tart to serve.
