These butternut squash and sweet potato tofu tartlets are vegan, plant-based, oil-free, refined sugar-free, and Candida diet friendly. The squash and sweet potatoes in these bite-sized morsels are a little sweet and a little salty – what else can you wish for? They are ideal for breakfast, dessert or as a snack – you choose!
Butternut Squash and Sweet Potato Tofu Tartlets [Vegan, Gluten-free]
For the Crust:
- 1/3 heaped cup oat bran
- 1/2 cup walnuts, soaked
- 1/2 teaspoon xylitol
- 1 tablespoon carob powder
- 1 tablespoon non-dairy milk
- A pinch of Himalayan salt
For the Filling:
- 1 14-ounce package silken tofu
- 1/3 cup thick butternut squash purée
- 1/3 cup sweet potato purée
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon of Himalayan salt
- 2 tablespoons psyllium husk
- 2 tablespoon xylitol
- Bake the butternut squash and sweet potato cubes at 390°F for 30 minutes. Let them cool and purée them, adding a bit of water if you need.
- Soak the walnuts for at least 30 minutes. Then rinse and drain them.
- In a food processor, process walnuts with Himalayan salt until fine crumbs.
- Add all the other crust ingredients and process them until the oils from walnuts start to separate and the batter begins to stick. It may take a few minutes. Scrap the sides from time to time.
- Process until the batter sticks together when squeezed between your fingers.
- Take a 6-hole cupcake tray and divide the crust evenly.
- Press the crust down with your hands and bake at 375°F for 10 minutes.
- Remove the crust from oven and set it aside.
- Process all filling ingredients into a homogeneous batter in a blender.
- Divide the filling evenly between six tartlets. You’ll have just a little bit left over, which you can eat as is or save for later.
- Decorate your tartlets with some dark chocolate buttons and chopped chocolate.
- Bake at 350°F for 40 minutes or until the tartlets turn golden.
- Let them cool before trying to remove from pan.