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.
- 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 (oat milk, almond or etc.)
- A pinch of Himalayan salt
- 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.
- Method: Baking