Ingredients
Method
- Preheat the oven to 350°F and place the rack in the middle of the oven. Line a muffin pan with six paper baking cups.
- To make the crust, combine in a mixing bowl the tigernut flour, coconut flour, baking powder, and salt. In a small bowl, mix the melted coconut oil, applesauce, and maple syrup. Add the wet ingredients to the dry ingredients and mix well with a spatula to obtain a soft dough.
- Divide the dough evenly between the muffin cups, pressing down to form a crust. Bake in the oven until the crust turns golden brown on the edges, about 16 to 18 minutes.
- When done, remove the pan from the oven and allow to cool down while preparing the filling, leaving the muffins in the pan.
- In a saucepan, combine the coconut milk, pumpkin puree, maple syrup, cinnamon, ginger, and clove. Bring to a low boil over medium-high heat, stirring regularly. When boiling, turn off the heat and transfer the coconut mixture to a blender. Add the gelatin powder and blend for 20-30 seconds.
- Carefully pour the filling into the baking cups, covering the crust. Refrigerate for at least 3 hours, or until the filling is firm.
- Serve chilled with a dollop of coconut whipped cream, shredded coconut, and a drizzle of caramel sauce!
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