Course
Healthy Thanksgiving Recipes, Healthy Treat Recipes

Servings

4

INGREDIENTS
1 cup Pumpkin Puree
1/4 cup Coconut Cream
2 Tbsp Maple Syrup
6 Eggs
2/3 cup Coconut Flour
1/2 cup Erythritol Sweetener
1/4 tsp Salt
1 tsp Baking Powder
2 1/2 tsp Pumpkin Pie Spice Mix
1/4 cup Pumpkin Seed (Optional)
Coconut Cream Frosting:

1 cup Pumpkin
2-3 Tbsp Raw Honey (or use Sweet Leaf brand vanilla- or chocolate-flavored liquid stevia in place of honey)
1/4 – 1/2 cup Full Fat Coconut Cream Recipes (depending on desired consistency)
1-2 Tbsp Raw Cacao Powder (I like Brain In Love brand)

INSTRUCTIONS
Preparation:

Preheat oven to 350 degrees.

Whisk together the pumpkin puree, coconut cream, maple syrup, and eggs in a bowl.

In a separate bowl whisk the dry ingredients, coconut flour through spice mix.

Add wet into dry and blend well.

Divide the batter equally in a paper lined muffin tin. Top with pumpkin seeds.

Bake 35 minutes.

Coconut Cream Frosting:

This recipe calls for the meat from one or two young Thai coconuts. Some people are intimidated by the idea of opening coconuts to get the meat. It’s easier than it sounds, and well worth the minimal effort! The fresh coconut water and delicious meat are amazing treats. The only thing you need is a meat cleaver or a 10-inch heavy kitchen knife to get started. Young Thai coconuts can be found at Asian markets or health food stores and come wrapped in plastic. You can use other types of coconut, but the meat is often not as soft. The meat from a young Thai coconut is usually similar to the consistency of tofu, very soft.

Open coconuts at top near the “soft” spot. Pour coconut water into an airtight container and refrigerate for future use. Using a spoon, scrape inside coconut, removing meat. Be careful not to leave behind any of the meat. Scoop and place in a bowl.

In a high-powered blender, combine the coconut meat and honey or stevia. Add 1⁄4 cup coconut milk.
For chocolate flavor: Break up chocolate and put in microwave safe bowl with about a tablespoon of coconut milk. Microwave for 30 seconds. Stir and microwave for another 30 seconds if necessary, until chocolate is lightly melted.

Add chocolate to blender and mix until creamy and smooth. Place in airtight container and refrigerate until ready to use.

Note: Frosting will spread easier if it’s left out for 15 minutes and isn’t cold.