In this episode the chefs he the Shier family with their favorite family recipe for pecan pie. With nearly 600 calories per serving and nearly 9 teaspoons of sugar, our chefs will battle it out to see who can provide a more nutritious and just as delicious recipe to rehab this recipe!
CHEF VIKKI’S RECIPE: PECAN PIE CUPCAKES WITH MAPLE CASHEW CREAM
Cook Time 35 minutes
Prep time 25 minutes
½ cup old fashioned oats, ground (or oat flour)
½ cup or 1 stick vegan butter (Earth Balance)
½ cup almond meal, plus 1 tablespoon for dusting
3/4 cup chopped pecans
3/4 cup brown sugar
½ cup honey
¼ teaspoon nutmeg, freshly grated
4 liquid egg whites
1 tablespoon vanilla extract
coconut oil spray
½ 10 oz. package silken tofu (5 oz.)
1/3 cup raw cashews, soaked in water
4 tablespoons maple syrup
1 teaspoon vanilla extract
¼ cup water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
12 small sprigs of fresh mint
For the cupcakes:
Preheat the oven to 350°F.
In a food processor, grind the old fashioned oats until they become the consistency of flour.
In a small pot, melt the vegan butter. Alternatively, place the stick the vegan butter in a microwave safe bowl and melt it in the microwave. Set aside.
In a large bowl, add the ground oats, almond meal, chopped pecans, brown sugar, honey, grated nutmeg, eggs, liquid egg whites, vanilla extract, and melted vegan butter.
Generously spray a 12-cup cupcake pan with coconut spray, and lightly dust the pan with a tablespoon of almond meal. Fill each cup ¾ full and bake 16 minutes. Cool completely before gently removing the cupcakes from their tins, about 15 minutes.
For the Cashew Cream:
While the cupcakes are baking, prepare the cashew cream. Place the tofu in a clean kitchen towel and squeeze all of the liquid out of the tofu.
In a high-powered blender, add the cashews, maple syrup, vanilla, cinnamon, nutmeg, and finally slowly add the tofu, crumbling it with your hands as you add it to the blender. Drizzle a little water at a time, until you get a smooth cream-like consistency.
In shallow bowls, add a generous dollop of the cashew cream to the bottom of the bowl. Place the cooled pecan cupcake on top of the cream. Garnish with a fresh mint sprig.
Per Serving (1/12 of recipe)
Total Fat: 15 g
Saturated Fat: 2.282 g
Cholesterol: 35.2 mg
Protein: 6.647 g
Carbohydrate: 36.5 g
Dietary Fiber: 1.205 g
Total Sugars: 29.9 g
Calcium: 59.5 mg
Magnesium: 46.8 mg
Potassium: 231.7 mg
Sodium: 111.9 mg
Vitamin D: 0 mcg