I had been thinking of turning my Butternut Squash Pie into tartlets, but then discovered a pack of silken tofu in fridge that needed to be consumed as soon as possible, so I made an adjustment and decided to try tofu tartlets instead.
Still, they had to include butternut squash and sweet potato, so I just mixed those goodies in and the recipe came out delicious.
I made the first batch using one tablespoon of psyllium husk, but they turned out too squashy, so I added another tablespoon to the second batch. It was a wise move as the texture was much firmer – it’s still a bit soft, but not too much. So, just perfect!
My tartlets are ideal for breakfast, dessert or as a snack – you choose! I’ve been having one as my afternoon snack before I go to get my kid from kindergarten. They fit perfectly as they have low glycemic load, yet they are very hearty and filling.
They would also be a great choice when having guests or on holiday table.
My butternut squash and sweet potato tofu tartlets are vegan, plant-based, oil-free, refined sugar free and Candida diet friendly. What else can you wish for?!
Butternut Squash & Sweet Potato Tofu Tartlets |6 pieces|
- ⅓ heaped cup (40g, 1.4oz) oat bran
- ½ cup (50g, 1.8oz) walnuts, soaked
- ½ tsp. xylitol
- 1 tbsp. carob powder
- 1 tbsp. plant-based milk
- A pinch of Himalayan salt
- 400g (14.1oz) silken tofu
- ⅓ cup (90g, 3.2oz) thick butternut squash-sweet potato puree
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ⅛ tsp. of Himalayan salt
- 2 tbsps. psyllium husk
- 2 tbsps. xylitol
- Bake butternut squash and sweet potato cubes (half-half) in 200°C (390°F) oven for 30 minutes. Let cool and puree adding a bit of water of necessary.
- Soak walnuts for at least 30 minutes, then rinse and drain. In a food processor, process walnuts with Himalayan salt until fine crumbs.
- Add all other crust ingredients and process until the oils from walnuts start to separate and the batter begins to stick. It may take up to a few minutes, scraping the sides from time to time. Process again until the batter sticks together when squeezed between fingers.
- Take a 6-hole cupcake tray and divide the crust evenly. Press the crust down with your hands and bake in 190°C (375°F) oven for 10 minutes. Remove from oven and set aside.
- Process all filling ingredients into a homogeneous batter in a blender.
- Divide the filling evenly between six tartlets. You’ll have just a little bit left over, which you can eat as is or save for later (it’s also delicious not baked).
- Decorate with some dark chocolate buttons and chopped chocolate.
- Bake in 175°C (350°F) for 40 minutes until the tartlets turn golden. Let cool before trying to remove from pan.
- You can also use only sweet potato or only butternut squash if you like. Store the leftover puree in a sealed container in fridge and use it in soups, dressings, bakes, candies, bliss balls, and puddings.
- You can use juicy dates instead of xylitol – 3 in crust and about 5 in filling (taste and adjust).