Monday, October 17, 2011

Chocolate Pumpkin Souffle

It's Monday night and the baby is finally in bed. So after a long day I open my fridge to see what I can muster up for dinner. My eyes go directly to the remaining pumpkin pie mix I used for pumpkin pie pancakes last Saturday morning. I quickly talk myself into toast for dinner in order to come up with a fun new pumpkin dessert! Not quite sure what my plan is, I take out the food processor and look around the kitchen.

Sitting on my counter was a bunch of cashews that I had soaked in water earlier today. (I always like to have soaked cashews in stock for recipes like kale chips or cashew cheese). What else do I have... unsweetened cocoa powder, vanilla, vegan cream cheese, almond milk... yep that all sounds yummy!! Into the food processor goes:

Ingredients
3/4 cup raw unsalted cashews, soaked for at least 4 hours
1/2 cup almond milk
1 cup canned pumpkin pie mix
1 tsp vanilla
1 heaping TB unsweetened cocoa powder
8 oz vegan cream cheese
1 TB lemon juice

Puree all ingredients until super creamy and smooth. Now for the taste test... it was delicate, sweet, slightly chocolaty, but it wasn't hitting the "texture" spot. Should I put it in the fridge overnight and see what happens the next day? No. Should I bake it? A pie would be yummy, but I don't have a pie crust and don't really want to make one. Okay, so pie filling, no crust. Perfect! Out comes these perfect souffle cups and that's when it hit me... Chocolate Pumpkin Souffle.

Directions
Pour batter into individual souffle cups sprayed with baking spray. Bake at 375 for 30 minutes. Let cool for at least 5 minutes.

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