Submitted by Kali Dumbaugh

About the cook: Hi! I'm Kali! I currently live in sunny California and have a big sweet tooth! I was the kid that put extra scoops of peanut butter in every bowl of ice cream. I love to try new recipes and concoct new flavors into yummy treats.

About the dish: A new recipe I created out of my love for all things Fall.

National Origin: American

Serves: 10

Estimated Time: 30 to 60 Minutes

Ingredients:

Yam Cookies:
2 cup of almond flour
1/2 tsp baking powder
1 tablespoon Pumpkin Pie spice
1 egg
1 cup of cooked smashed yams
1/4 cup coconut milk
1 handful of chocolate chips
1 tbsp vegan butter (for greasing pan only)
Pecan Pie Filling:
2 Tbsp softened vegan butter (I use Earth Balance sticks)
½ cup chopped pecans
1/3 cup brown sugar
¼ cup dark corn syrup
2 eggs
1/8 tsp salt

Dark Chocolate Ganache:

½ cup heavy cream
8 oz of dark chocolate chips

Preparation:

Preheat oven to 400 degrees. Using small muffin tin, grease with vegan butter. Mix flour, baking powder, and pumpkin pie spice in bowl. Set aside. In another bowl, mix egg and coconut milk. Add wet ingredients to dry ingredients, mix well. Add yams to dough and mix. Stir in chocolate chips last. Bake for 10 mins. While baking, make the pecan pie filling mixture below.
For pecan pie filling, mix all of the ingredients together using a stand mixer on medium speed for 2 minutes.
At ten minutes, take the cups out of the oven and using the back of a measuring spoon press into the center of the cookies making them into cups. Using the same spoon, pour the pecan pie mixture into the cups being sure not to overflow. Bake at 400 degrees for 7 mins or until the pecan pie filling looks firm. Once done baking, remove from oven and drizzle with dark chocolate ganache recipe below.
In a saucepan bring heavy cream to a boil and remove from heat. Add chocolate and mix until melted. Let ganache cool to almost room temperature and then drizzle onto cookie cups.
Recipe makes about 20 small cookie cups. Enjoy!

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