Honey Ghee and Me

A few weeks back, I tried some super tasty pumpkin spiced dates rolled in crushed pecans.  They’re totally unrelated to this, but it was while eating them that the vision came for this came about.  So they must get proper credit.  😉

In awe of those little treats, I became determined to create a pumpkin dessert sweetened with dates… a tasty little something with pure wholesome real foods.  I imagined up all the things I could make… a panna cotta, a flan, a pudding, a custard.  Undecided, I just started crafting away.  I ended up with what I would describe as an overly gingery pumpkin pie type filling with a super tasty but thick maple caramel sauce and crushed walnut brittle.  It was close to what I’d envisioned, but wasn’t quite IT.  I knew I had to try again.

So the next week, I went back at it, this time knowing exactly what I was going for.  Dead set on perfecting this one, I came up with a pecan~coconut~date crust, a lighter version of the maple caramel sauce, and a fluffy pumpkin filling- with less ginger and more creamy goodness- layered into little glasses.  I like clear dishes for layered treats.  It sometimes takes a few tries, but with perseverance- and a very determined sweet tooth- one can get exactly what they want in the kitchen. 😉

Since this is a no-bake treat and uses pretty minimal ingredients, it’s an easy dessert to throw together the day of, or the day before, any holiday event.  It just needs time to chill- a few hours at least.  Make ahead, then when you’re ready to griz, it’ll be ready to go!  Perfect for your day of Thanks, Christmas, or any fun fall festivity in between.

Like all of my favorite recipes, this one uses all fresh, real foods.  No junk.  No crap.  All whole foods in their most natural and clean state.  I suppose technically the pumpkin puree is an exception… while you can easily make your own puree fresh at home, let’s be real, a ready-made is much preferred. 😉

makes six individual portions

INGREDIENTS

for pumpkin filling…

1 cup pumpkin puree

3/4 cup coconut cream

1/2 cup coconut milk (full-fat)

5 Medjool dates

1 1/2 tsp vanilla extract

1 1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1/4 tsp salt

for maple caramel…

1/2 cup pure maple syrup

1 tsp coconut oil

1/2 tsp salt

optional: up to 1/2 cup coconut cream, for a creamier version

for pecan~coconut crust…

1 cup pecans

1/4 cup coconut flakes

3-4 Medjool dates

1/8 tsp ground ginger

1/4 tsp salt

optional garnish: whole pecans

DIRECTIONS

To make the pumpkin filling…

Add all ingredients to NutriBullet or food processor

Blend until smooth

Taste and adjust flavors as desired

To make the maple caramel…

Add maple syrup and coconut oil to a small pot over medium heat

Stir once to blend, then let it heat up and come to a light boil without stirring for approx 5 minutes

Give it a few good whisks, then let it do its thing for 10-15 minutes more

There’s no solid rule about when to whisk- just give it a whirl every so often as needed

You’ll know it’s done when the sauce sticks to the back of a spoon… it’ll thicken more as it cools

You shouldn’t need more than 15 minutes total cooking time for this guy 🙂

Optional: remove from heat and stir in coconut cream to give it a creamier texture… up to 1/2 cup, depending on preference

Let it cool…

After about 10 minutes, it’ll start to thicken + look like this… 😉

For the pecan~coconut crust…

Lightly toast pecans and coconut flakes in a pan over medium heat… toasting helps to bring out the flavors

Add all ingredients to NutriBullet or food processor

Blend until a crumbly sticky crust has formed… come chunks are totally okay

Now you’re ready to assemble!

Grab any jars, cups, ramekins, or bowls you like

Nothing matches in my house, so I use a random mix of glasses…

it’s kinda fun to have varied sized and shapes for people to choose from

And as with all layered treats, clear glass makes it all pop

Scoop some pecan~coconut crust into the bottom of each glass, then press it down with your fingers until firm

Spoon a little maple caramel sauce over the crust

If you have the time, let those cool a bit before adding the pumpkin… so it all stays in layers

If not, just start spooning the pumpkin filling right in there

Smaller glasses will have less pumpkin filling… and therefore have a larger ratio of caramel to filling

For those who prefer less sweet treats, balance the ratio by adding less caramel and more pumpkin

Refrigerate desserts for at least 30 minutes before adding caramel to the tops

Once cool (and thicker) add a drizzle of caramel to the top of each treat

Refrigerate until ready to serve… can be may up to a day in advance

If chilling overnight, cover each with plastic wrap

The longer they chill, the more they will set, making them thicker and creamier too…

I suggest at least a few hours 🙂

Plop a little pecan in there if wanted, serve, and enjoy!