I fell down the Paleo treat rabbit hole recently. A lot of them are still sugar-free in my household, but this one does have a little bit of coconut sugar in it. It's probably my favorite Paleo dessert I've ever come up with on the fly. I was jonesing for some sugar pie, a French Canadian dessert that is literally sugar sauce in a pie crust.
Ugh my fiance just passed terrible gas and it's all my fault. I fed him vegetables. He can't even be in the room with a head of broccoli without me darting for the windows. Men are gross. How are their digestive tracks that much more sensitive to gas-producing foods? Someone please explain that me. I prefer the smell of their cologne over women's perfume though. If a female walks by me, and I can smell her lotus-gardenia-leather custom fragrance, I get a little turned off. It's just not the way humans should smell. I go au naturale - no anti-perspirant even. My underarms don't sweat nearly as much as when I used to wear deoderant. Pretty neat. I also stopped washing my face with anything but oil and now my skin is no longer oily at all. It's like opposite day over here.
Don't be intimidated by the long-ish looking recipe by the way. It's incredibly easy to put together!
Paleo Tartelette au Sucre (“Sugar Pie”)
makes 5 tartelettes
| 20 minutes
Ginger Graham Crust
1 T coconut sugar or raw honey
1 tsp grated fresh ginger
1/8 tsp fine sea salt
1 T + 2 tsp tapioca starch
3 T coconut oil, melted
1. Line a muffin pan with 5 silicon muffin liners. Preheat oven to 350 degrees.
2. Combine coconut sugar (or honey), sweet potato flour, tapioca starch and salt in a mixing bowl. Stir in ginger and melted coconut oil and mix well until fully combined and a moist flour forms.Press about 1 T flour into muffin cups creating a shallow “bowl”. Make sure the bottom and sides are even thickness to ensure proper/even baking.
3. Bake on 2nd lowest rack for 9 minutes until lightly golden brown. Make sure not to let it bake too long or they will crumble.Remove liners from pan (but not the crusts from the liners yet!). Set aside to cool while you prepare the pie filling below.
2 T cold water
2 T coconut sugar or raw honey
1 T coconut oil ( or ghee if you do dairy)
¼ cup well-mashed sweet potato (orange variety)
2 T coconut cream (from top of coconut milk can), divided
Whipped coconut cream (optional)
1. In a small saucepan, bring water and coconut sugar/honey to a low boil. Let bubble for 2 minutes while whisking continuously.Now stir in coconut oil or ghee and
1 T coconut cream and return to a low boil. Tilt pan towards you and continue to whisk until the mixture thickens to a melted caramel thickness (1-2 minutes).
2. Add in the mashed sweet potato and whisk vigorously to emulsify. There should be no clumps.Remove from heat and whisk in remaining 1 T coconut cream until smooth.
Place 1 T pie filling into cooked crusts and smooth it down with back of a spoon. Leave a little crust perimeter.
2. Freeze for 30 minutes in the silicone liners. Remove from freezer and serve with fresh whipped coconut cream, if desired.