Sweet Sundays: Ricki ~ When my sister and I were kids, we waited all year for Halloween.  We loved the ritual of dressing up, of course, but more than that, we loved trick or treating. We’d grab our plastic pumpkin baskets and head out into the neighborhood with the throngs of other children (in those days, parents rarely came along), seeking the houses distinguished by carved pumpkins with candles flickering in the their interiors, calling us to their doors the way neon “Open” signs call sailors to pubs. We’d walk from block to block through the neighborhood until the baskets were fairly bursting with goodies; then we’d rush home, dump everything in piles on the living room floor, and begin the negotiations.

“How many Coffee Crisp do you have?” my sister would ask.  I’d count out the miniature chocolate bars, then counter with something like, “I only have three.  But I can give you some SweeTarts. Or how about some Smarties (Canadians’ version of M&Ms)? Neither one of us ever wanted the dumpy, bruised apples or the little boxes of raisins, which were inevitably given to our mother, who placed them in her stash for baking.

For me, Halloween has always been about the chocolate; more than anything else, the holiday evokes the desire for that rich, smooth, melty treat. Ever since I changed my diet almost two years ago, though, I’ve been unable to indulge in products containing refined sugar--which pretty much eliminates all conventional Halloween treats. 

These tarts pay homage to my love of Halloween chocolates as well as providing a use for the excess pumpkin you may find in your kitchen about now. A rich shortbread crust is filled with light-as-air pumpkin mousse, all topped off with a chocolate ganache glaze, perfect for the end of a special meal or whenever you feel like a treat. And you can feel (slightly) virtuous eating them, too, since they’re not only dairy free—they’re also free of refined sugar, gluten and eggs.

Pumpkin Mousse Tarts with Chocolate Ganache Glaze

These tarts make a beautiful dessert to serve to guests.  However, if you’re feeling a bit less ambitious, both the shortbread dough and the mousse can be made separately (bake the dough as cookies)—and they taste great on their own, too.

Chocolate Shortbread Crust:

• 1/4 cup (60 ml) coconut oil, solid at room temperature
• 1/4 cup (40 g) brown rice flour
• 1/3 cup (55 g) sorghum flour
• 2 Tbsp (15 ml) unsweetened cocoa powder
• 1 Tbsp (15 ml) coconut (palm) sugar
• 1/4 tsp (1 ml) baking powder
• Pinch fine sea salt
• 2 Tbsp (30 ml) agave nectar or maple syrup
• 10-12 drops stevia liquid

Preheat oven to 350F (180C). Line 5 individual tart tins with parchment or spray with nonstick spray. Place the tart tins on a cookie sheet.

In the bowl of a food processor, combine the coconut oil, flours, cocoa, palm sugar, baking powder and salt until evenly mixed and the coconut oil has broken up completely. Add the agave and stevia and whir again until a dough is formed (it may be a bit soft; this is fine).

Divide dough into 5 equal portions and press evenly into the tart tins.  If necessary, wet your fingers to prevent sticking.  Prick the bottom of each tart 2-3 times with a fork. 

Bake in preheated oven until dry and beginning to brown on the edges, 20-25 minutes.  Remove from oven and cool completely.

Pumpkin Mousse Filling:

• 1/4 cup (60 ml) plain or vanilla rice milk
• 2 Tbsp (30 ml) organic corn starch or tapioca starch
• 1 can (400 ml) full fat coconut milk (I use Thai Kitchen)
• 3/4 cup (180 ml) packed pumpkin puree (not pie filling)
• 1/3 cup (80 ml) agave nectar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/8 tsp nutmeg
• 1/8 tsp cardamom
• 2-1/4 tsp agar powder*

In a medium pot, blend the rice milk and starch until no lumps are visible.  Add the pumpkin and whisk until smooth, then add remaining ingredients and whisk again. 

Cook over medium heat, stirring constantly, until the mixture begins to bubble; allow to bubble for 30 seconds.  Remove from heat and cool to room temperature, stirring once after 5 minutes.  Refrigerate until cold (the mixture will be solid). Break up the jelled mousse and place in a food processor, then process until smooth. Keep refrigerated until ready to serve.

*available in health food stores and Asian grocery stores, agar is a vegan version of gelatin.

Chocolate Ganache:

• 1 ounce (35 g) unsweetened chocolate, chopped
• 1 Tbsp (15 ml) agave nectar or maple syrup

Melt the chocolate and agave together in a small pot over lowest heat possible, stirring constantly, until melted.  Drizzle over assembled tarts.

To assemble: spoon or pipe the pumpkin mousse filling into the cool tart shells, then drizzle with the chocolate ganache. Store, covered, in the refrigerator, up to 3 days.

Makes 5-6 small tarts

HAPPY HALLOWEEN!

Article, recipe, and photos by Ricki Heller, author of Sweet Freedom, a dessert cookbook free of dairy, wheat, eggs, and refined sugars. Ricki currently blogs new recipes that are ACD and SCD-friendly (dairy-free, sugar-free, gluten-free, and vegan) at her blog, Diet, Dessert and Dogs. On her blog, you can also find her two latest e-cookbooks: Desserts without Compromise and Anti Candida Feast Book.