It's pumpkin season, and tonight I'm going to share with you one of my favorite quick and easy dairy-free dessert strategies.
In grad school, I briefly became obsessed with microwave mug cakes. The great part about these sorts of things is that you can get a sweet fix without having to use up a ton of ingredients making (and then eating) a whole batch of cupcakes.
When I moved into my current apartment, neither myself nor my roommate had a microwave of our own. And being raised by vegetable steaming health nuts, it was hard to justify spending money on such an appliance.
But I was still a writer with a late night sweet tooth, so I went back to a strategy I had discovered during a homemade candy phase a few years back. It's the same basic formula using coconut oil I used to come up with the coconut bars I posted about last year.
Dairy Free Chocolate Pumpkin Pie Cups
(*Note: no measurements here--I made it in a hurry. With ingredients like coconut oil and cocoa powder, I recommend adding a tablespoon at a time until the desired consistency is reached. With almond milk, you don't need a lot--I only used it for better mixing.)
unsweetened coconut powder
coconut oil, melted.
1/2 can of pureed pumpkin
pumpkin pie spice
salted peanut butter
First, I mixed some coconut oil with salt, cocoa powder, and liquid sweetener. I added some almond milk to achieve a creamy texture. I poured this into the bottom of three cupcake pan cups. Because I was out of cupcake liners, so I cut up some squares of parchment paper and folded them into the pan.
For the filling, I decided to use up a can of pureed pumpkin I bought a few weeks ago. I mixed it with some coconut oil, almond milk, liquid sweetener, and pumpkin pie spice. Finding the mixture a little bit runnier than optimal, I added a scoop of crunchy peanut butter. Putting everything in my mini blender, I also added a pitted Medjool date.
I then poured the filling into the cupcake pan and placed the whole thing in the freezer. After about 40 minutes, I took them out and removed the liners. I probably should have been more patient and waited a few extra hours to let the pumpkin harden a bit, but, well--you know how it is.