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Pumpkin Espresso Latte

By 22/11/2018 December 4th, 2018 No Comments

Pumpkin Pie is one of the favourite desserts of all time. When I was working at Saf I developed a recipe for the filling that was spot on to that spiced pumpkin pie filling I remember from being a kiddo. Last year I posted that recipe – click here – and this year I wanted to use pumpkin so badly, but didn’t know how just yet. Thankfully I have the most amazing muse on the face of the Earth. One suggested recipe from her and my mind started reeling with ideas. So, you can expect a few pumpkin recipes to be coming at you over the next few weeks. You’re welcome 🙂

Equipment Needed

Pecan Sage Brittle
(these need to be made first)

  • 125g ( 1 cup ) pecans, soaked 8 hours, rinsed and strained
  • 5g ( ½  tbsp ) chia seed powder
  • 8 drops vanilla Medicine Flower Extract or ½ tsp vanilla extract
  • pinch sea salt
  • 10g ( 1 tbsp ) coconut flour
  • 50g ( ¼ cup ) maple syrup
  • 25g ( 2 tbsp ) coconut sugar, powdered  
  • 2 drops sage essential oil
  • 1 tbsp fresh sage, julienne
  1. Pulse the pecans in a food processor to break down to a granola like consistency. We want it textured, but broken down enough that it binds together well.
  2. Combine all ingredients in a mixing bowl.
  3. Transfer the mix to a teflex sheet and spread to ¼ inch thickness.
  4. Using the square cutters, score the mix into squares that fit the large cube mould. They should be slightly larger than the diameter of the mould as they shrink a little when dehydrated.
  5. Dehydrate for 10 hours on 115f – 130f,  flip onto mesh and dry a further 10 hours or until crisp. Put the mesh sheet on top to stop bowing.
  6. Before they cool completely, shave them to fit the mould snuggly before cooling and storing in an airtight container until to use.

Coffee Cream

  • 150g ( ¾ cup ) fresh young coconut meat, pat dry
  • 100g ( ¾ cup ) cashews – soaked 1 hour and rinsed
  • 50g ( ¼ cup ) maple syrup  
  • 75g ( ⅓ cup ) coconut sugar, powdered
  • 120ml ( ½ cup ) coffee, brewed strong
  • 1 ½ tbsp lemon juice
  • 1 tsp tamari
  • pinch sea salt
  • 6-8 drops vanilla medicine flower extract or ½ tsp vanilla powder
  • 50g ( ¼ cup ) coconut oil, melted
  • 35g ( 2 ½ tbsp ) cacao butter, melted

Mocha Cream

  • 30g ( 2 tbsp ) cacao powder
  1. In a high speed blended process all ingredients for coffee cream until smooth. Use the tamper stick to keep it all moving.
  2. Once smooth, transfer ⅔ of the coffee cream to a piping bag and pipe into the small cube to fill ⅔ of the way.
  3. Pop in the freezer and make the mocha cream by adding the cacao powder to the remaining mix in the blender.
  4. Pop into a piping bag and place to one side ( in a warm space, if possible ) until the coffee cream layer is firm to the touch. It doesn’t have to be solid, but the top needs to be firm enough to not mix with the mocha layer when you pipe it on.
  5. Once ready, pipe to fill the small cube and use an offset spatula to scrape away the excess. Pour the rest into a container and set in the fridge. This will decorate the top of the desserts.
  6. Pop in the freezer for 2 hours or until frozen solid.
  7. When solid, pop them out and store in a container until ready to assemble the dessert.

Pumpkin Pie Filling
(make this once all other elements are completed)

  • 125g ( 4 oz ) red kuri, kabocha pumpkin or butternut, peeled and chopped
  • 150g ( 1 cup ) cashew pieces, soaked 1 hour, strained and rinsed
  • 125g ( ⅔ cup ) coconut oil, melted
  • 100g ( ½ cup ) coconut sugar, powdered
  • 35g ( 1.25 oz ) warm water

Spices

  • ½ tbsp Cinnamon Powder
  • ½tsp Nutmeg, freshly grated
  • ¼ tsp Clove powder
  • ½ tsp Cardamom Powder
  • 1 tsp Ginger powder
  • 3-6 drops vanilla medicine flower or ½ tsp vanilla extract or use your favourite pre-mixed pumpkin pie spice blend
  1. Combine all ingredients in a high speed blender and, using your tamper stick, blend on high until completely smooth and creamy.
  2. Pipe into the large cube mould to fill ½ way and then insert the smaller cube and press the pecan sage biscuit into the cream. It’ll come out of the sides, scrape that away or cut after freezing.
  3. Once all are complete, freeze solid, about 2 hours.
  4. Pop out of the mould and pipe ( using tip of your choice ) a nice decoration on top and sprinkle with scraps of the pecan sage biscuit.

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