This Chocolate Pumpkin Tart can be enjoyed any time, not just at Halloween. Simply press in the crust, bake it, fill it, chill it and dig in. I didn’t bother decorating the top with a spider web but here’s the original recipe link complete with how-to pictures. Click here for just the tabular recipe PDF.
Salted Caramel Frosted Brownies are a Winner ! Hubby asked, “what did you put in the frosting to make it taste like REAL frosting ?!” Short answer: Coconut Milk, Cocoa and Lakanto. You chill 2 cans of Full fat Coconut Milk and scoop up the healthy fat solids that rise to the top. Whip the rich fat with Cocoa and Lakanto, a natural Monk Fruit sweetener. I used the Monk Fruit-Erythritol blend found at the Bulk Barn.
I reduced the suggested baking time from 12-15 to 10-12 minutes. In my haste, I accidentally put ground Himalayan Sea Salt in the brownie. Its supposed to be sprinkled on top, but it still turned out great.
My Caramel drizzle didn’t look too appetizing so I put shaved Dark Chocolate all over the top of the Brownie. What’s a few extra calories at this point, right ?
Note: Next time I may reduce the Maple Syrup in half by adding 1/4 Cup Lakanto or 1/4 Tsp Green Stevia.
Almond and Coconut Flour gives this Pumpkin Crumble Cake a nice light crumb. Before I could take a picture, Hubby & I devoured half of it…ignoring the suggestions that it serves 8-10 and that we should let it cool first before slicing ! I used homemade Pumpkin Puree, Cinnamon, Ginger and fresh grated Nutmeg; reduced the Sugar by 1/4 Cup by using 1/4 Tsp Green Stevia.