Maple Pumpkin Pot de Creme Parfaits (Dairy and Sugar Free) | TENDING the TABLEHappy Halloween! It’s getting late and dark and blustery and I’m looking forward to curling up on the couch with Anders and the dogs. We’ll probably watch a stupid action movie and we’ll definitely eat too many brownies.Chocolate Brownies with Bourbon Pumpkin Swirl (Dairy Free) | TENDING the TABLEChocolate Brownies with Bourbon Pumpkin Swirl (Dairy Free) | TENDING the TABLEI’m making up for my absence last month with two recipes today. These chocolate brownies are fudgy and rich and the bourbon pumpkin swirl adds a hint of fall (and if you’re like me, you’ll appreciate the fact that there is a vegetable in your dessert). Ok, I just looked it up and pumpkin is actually a fruit. But still… And then, if brownies aren’t enough, these maple pumpkin pot de creme parfaits layered with pumpkin and coconut cream and topped with toasted pumpkin seeds, hazelnuts, candied ginger and cocoa nibs are perfect just about any time of day.
Chocolate Brownies with Bourbon Pumpkin Swirl (Dairy Free) | TENDING the TABLEChocolate Brownies with Bourbon Pumpkin Swirl (Dairy Free) | TENDING the TABLEChocolate Brownies with Bourbon Pumpkin Swirl (Dairy Free) | TENDING the TABLEChocolate Brownies with Bourbon Pumpkin Swirl (Dairy Free) | TENDING the TABLE_DSC1317I’m off to the store to buy candy because I don’t think I can get away with giving away apples to the kids. I hope you have a wonderful halloween!Maple Pumpkin Pot de Creme Parfaits (Dairy and Sugar Free) | TENDING the TABLEMaple Pumpkin Pot de Creme Parfaits (Dairy and Sugar Free) | TENDING the TABLEMaple Pumpkin Pot de Creme Parfaits (Dairy and Sugar Free) | TENDING the TABLECHOCOLATE BROWNIES WITH BOURBON PUMPKIN SWIRL (Dairy Free)

Makes 12

Adapted from Date Night In

INGREDIENTS

FOR THE BROWNIES

3/4 cup coconut oil

3 oz. bittersweet chocolate

1 cup cane sugar

3 eggs

3/4 teaspoon salt

1/2 cup cocoa powder

1/2 cup all-purpose flour

FOR THE BOURBON PUMPKIN SWIRL

1/2 cup pumpkin puree

4 tablespoons coconut cream

1 egg

1 1/2 tablespoons bourbon

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

PROCEDURE

Preheat the oven to 325 degrees. Grease an eight inch square pan and line it with parchment. Set aside.

Melt the coconut oil over medium heat. Once melted, remove from the heat and add the chopped chocolate and sugar. Stir until the chocolate has melted. Beat in the eggs until the batter is smooth. Add the salt, cocoa powder, flour and stir to combine. Pour into the prepared pan and set aside.

To make the bourbon pumpkin swirl, whisk together all the ingredients. Drop spoonfuls of the pumpkin mixture onto the brownie batter. To create the swirl, use a chopstick and swoop it around in the batter.

Bake the brownies for 20-30 minutes until the top is beginning to crackle.

MAPLE PUMPKIN POT DE CREME PARFAITS

Makes 2

INGREDIENTS

FOR THE MAPLE PUMPKIN POTS DE CREME

1/2 cup pumpkin puree

2 tablespoons maple syrup

4 tablespoons coconut cream

1 egg

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

FOR LAYERING

1/2 cup coconut cream

1/2 cup pumpkin puree

2 tablespoons toasted hazelnuts

4 tablespoons toasted pumpkin seeds

2 tablespoons candied ginger, diced

2 tablespoons cocoa nibs

PROCEDURE

Preheat the oven to 350 degrees. In a blender, puree the pumpkin, maple syrup, coconut cream, egg, salt, cinnamon and vanilla. Divide the mixture evenly between two oven proof jars. Place the jars in a shallow baking dish and pour in boiling water until it reaches half way up the outside of the jars. Bake for 40-50 minutes or until just beginning to set. Remove the jars from the water bath and chill for 1-2 hours. When ready to serve whisk the coconut cream until smooth. Combine the nuts, candied ginger and cocoa nibs in a small bowl. To make the parfaits place a few spoonfuls of coconut cream on top of each pot de creme, add a spoonful or two of pumpkin puree, some of the nut mixture and another few spoonfuls of coconut cream. Top with the rest of the nut mixture.