These will surely blow people away at your next gathering. Try to use a rich pumpkin, like Red Kuri Squash/Pumpkin or Turks Turbin.
Ingredients
Pecan Sage Crumble
(these need to be made first)
125g(1 cup)pecans, soaked 8 hours, rinsed and strained
5g(1/2 tbsp)½ tbsp chia seed powder
8gdropsvanilla Medicine Flower Extractor ½ tsp vanilla extract
Pinchsea salt
12g(1 tbsp)coconut flour
50g(¼ cup) maple syrup
25g(2 tbsp)coconut sugar, powdered
2dropsdrops sage essential oil
1tbspfresh sagejulienne
Candied Pumpkin
150g(1 1/4 cups) sweet delica, red kuri or turks turban pumpkins all work well
Pinchsea salt
50g(1/4 cup)coconut sugar
25g(1 1/4 tbsp) maple syrup
Candied Pumpkin Caramel
75g(1/3 cup)coconut oil, melted
75g(1/3 cup + 1 tbsp)cacao butter, melted
80-100g( 3/4 - 1 cup)candied pumpkin
30g(1/4 cup)lucuma powder
75g(1/2 cup)xylitol
75g(1/3 cup)coconut sugar
1tspcinnamon
¼tspcardamom powder
⅛tspnutmegfreshly grated
½tspginger powder
⅛tspclove powder
2tbsprum
75g(1/2 cup)warm, non dairy milk of your choice
Cardamom Ganache
100g(3.5 oz)cacao paste
40g(2 tbsp)coconut oil
40g(2 tbsp)maple syrup
2dropscardamom essential oil
Chocolate Coating
make this once the squares are set and ready to dip
200g(7 oz)cacao paste
80g(1/2 cup)coconut oil
80g(1/3 cup)maple or honey
80g(1/3 cup)pecan crumble( from above )
Pinchsalt
Instructions
Pecan Sage Crumble
Pulse the pecans in a food processor to break down to a granola like consistency. We want it textured like granola.
Combine all ingredients in a mixing bowl.
Transfer the mix to a teflex sheet by spreading the mix out roughly. Dry for 10 hours at 115f, flip off teflex to mesh and dry additional 10 hours or until crisp.
Allow to cool and then store in an airtight container for several months.
When using in this recipe, bash in a mortar and pestle a little bit to break down to an even texture.
Candied Pumpkin
Peel the pumpkin and cut into long thin strips.
In a bowl, mix all ingredients together.
Transfer to a teflex lined dehydrator tray and dry for 8-10 hours at 115f.
Mix the pumpkin around as it dehydrates, every 2 hours or so, to be sure none dry out too much and stay in the sugar syrup.
Once they are soft and a little candied looking, remove from dehydrator and use in the caramel.
Candied Pumpkin Caramel
In high speed blender combine all ingredients, except milk, and blend on low speed just to combine.
With the blender running on low/medium, drizzle in the milk and increase blender speed a little until you achieve a silky smooth caramel.
Pour the mix into a silicone mould of your choice, I used this one and I filled them 1/2 way.
Pop into the freezer to set up a little while you make the ganache and prep the pecans.
Melt the cacao paste and coconut oil over a double boiler.
Remove from the heat and whisk in the remaining ingredients.
Once the pumpkin fudge is set in the mould, fill the cavities 1/4 way further with this ganache and then sprinkle a generous spoonful of the pecan crumble on top. Press them down into the ganache a little bit.
Pop the mould into the freezer to set, about 20 mins.
Once firm, store in the freezer in an airtight container until you're ready to enrobe them.
Chocolate Coating
make this once the squares are set and ready to dip
Melt the cacao paste and coconut oil over a double boiler.
Remove from the heat and whisk in the remaining ingredients.
Pop the squares out of the container and arrange on a tray lined with greaseproof paper.
Pick one up and drop into the bowl of prepared chocolate, remove using a fork and drag along the edge of the bowl to remove pecans on the bottom. Otherwise the squares won’t sit straight.
Continue until all squares are enrobed and then pop back in the freezer to set.
Best eaten within 5 days when stored in fridge. In the freezer they'll keep several months.