For a guilt-free, vegan dessert that's sure to get you in the fall spirit, there's no better option than these adorable mini pumpkin spice bites. Encased in a simple walnut-pecan-date crust, the key to this autumnal treat lies in the silken tofu filling. Providing a creamy consistency without affecting flavor, silken tofu is the best kept vegan dessert secret.
3/4 cup pecan halves, plus more for garnish, if desired
3/4 cup walnuts
3/4 cup dates
1/2 cup plus 2 Tbsp. melted coconut oil, divided
1 teaspoon kosher salt, divided
1 teaspoon ground cinnamon, plus more for garnish, if desired
4 ounces silken tofu
1/2 cup canned pumpkin puree
1/3 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Vegan whipped topping, for serving (optional)
How to Make It
Combine pecans, walnuts, dates, 2 tablespoons coconut oil, and ½ teaspoon salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the cups of a 12-cup mini-muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.
Combine remaining 1/2 cup coconut oil, remaining ½ teaspoon salt, tofu, pumpkin, maple syrup, vanilla extract, and pumpkin pie spice in the bowl of a food processor; process 1 minute or until completely smooth. Pour mixture evenly into prepared crusts. Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup gently wiggling out of tin with a butter knife; garnish with vegan whipped topping, cinnamon, and pecans, if desired.
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