Pumpkin Panna Cotta Tart with Gingersnap Macaroon Crust

Pumpkin Panna Cotta Tart with Gingersnap Macaroon Crust
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Category: desserts


Yields 8 servings

Gingersnap Macaroon Crust:
120 g (1 1/2 c) Shredded, Unsweetened Coconut
7 g (1 Tbl) Coconut Flour
1 tsp Ground Ginger
Pinch of Sea Salt
26 g (2 Tbl) Coconut Oil, melted
65 g (3 Tbl) Honey (local or organic is best)
21 g (1 Tbl) Unsulphured Molasses

Pumpkin Panna Cotta Filling:
6.75 Fl Oz Organic Coconut Milk
4 g (approximately 1 tsp) Grassfed Gelatin
123 g (1/2 c) Organic Pumpkin
20 g (3 Tbl) Grade B Maple Syrup
2 tsp Vanilla Extract (optional for AIP)
1 tsp AIP Pumpkin Pie Spice
Coconut Whipped Cream, for serving


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Added 8 years ago by:
Rami Madi Rami Madi
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5 people cheffed this recipe
Kristin Smith Keck TaylorSharon GormanStephanie Brooks HawkinsRacheal McAvoy MastersRami Madi
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