Don't let the visual complexity of this dessert put you off making it. It's actually really easy to make. Just take it one step at a time.
Servings 6
Ingredients
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
8dropsvanilla Medicine Flower Extract or ½ tsp vanilla extract
pinchsea salt
12g(1 tbsp) coconut flour
50g(¼ cup)maple syrup
25g(2 tbsp)coconut sugar, powdered
2dropssage essential oil
1tbspfresh sagejulienne
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 ½tbsplemon juice
1tsptamari
pinchsea salt
6-8dropsvanilla medicine flower extract or ½ tsp vanilla powder
50g(1/4 cup)coconut oil, melted
35g(2 ½ tbsp)cacao butter, melted
Mocha Cream
30g(2 tbsp)cacao powder
Pumpkin Pie Filling
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
½tbspCinnamon Powder
½tspNutmegfreshly grated
¼tspClove powder
½tspCardamom Powder
1tspGinger powder
3-6dropsvanilla medicine flower or ½ tsp vanilla extract or use your favourite pre-mixed pumpkin pie spice blend
Instructions
Pecan Sage Brittle
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.
Combine all ingredients in a mixing bowl.
Transfer the mix to a teflex sheet and spread to ¼ inch thickness.
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.
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.
Before they cool completely, shave them to fit the mould snuggly before cooling and storing in an airtight container until to use.
Coffee Cream
In a high speed blended process all ingredients for coffee cream until smooth. Use the tamper stick to keep it all moving.
Once smooth, transfer ⅔ of the coffee cream to a piping bag and pipe into the small cube to fill ⅔ of the way.
Pop in the freezer and make the mocha cream by adding the cacao powder to the remaining mix in the blender.
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.
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.
Pop in the freezer for 2 hours or until frozen solid.
When solid, pop them out and store in a container until ready to assemble the dessert.
Pumpkin Pie Filling
Combine all ingredients in a high speed blender and, using your tamper stick, blend on high until completely smooth and creamy.
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.
Once all are complete, freeze solid, about 2 hours.
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.