Name: Apple Butter Dessert Tamales
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 24 servings
Ingredients: 2 cup apple butter ((or sub store-bought or pumpkin butter)); 24 dried dried cornhusks; null null water (for soaking); 2 cup masa harina ((not cornmeal // masa harina has been cooked and soaked in lime water, then ground into flour)); 2 tsp baking powder ((aluminum-free)); 4 tbsp coconut sugar ((or brown sugar)); 1.5 tsp sea salt ((plus more to taste)); 2 tsp cinnamon ground; 1 tsp ginger powder ((adds spice // optional)); 0.67 cup vegan buttery spread ((we prefer Miyoko’s or Earth Balance)); 1.5 cup apple juice ((divided)); 2 tsp vanilla extract; null null vegan vanilla ice cream; null null coconut whipped cream; null null vegan caramel sauce

Instructions

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1

FILLING: Prepare your [apple butter] or [pumpkin puree] now, or use store-bought.
2

HUSKS: Soak the cornhusks (24 dried) in a large bowl of warm [water] for 15-20 minutes until pliable. Drain, shake off excess [water], pat dry, and keep wrapped in a damp towel.
3

MASA: In a medium mixing bowl, whisk together the masa harina (2 cups), baking powder (2 tsp), coconut sugar (4 tbsp), sea salt (1.5 tsp), cinnamon ground (2 tsp), and ginger powder (1 tsp) (optional). Set aside.
4

In a separate large mixing bowl, beat the vegan buttery spread (0.67 cup) with apple juice (2 tbsp) and the vanilla extract (2 tsp) until fluffy (3-5 minutes). Add the dry ingredients and beat until combined.
5

Add the remaining [apple juice] 1-2 tbsp at a time until incorporated. Beat (or whisk) on high for several minutes until a sticky dough that resembles peanut butter or thick cake batter forms. You may not need all the [apple juice]. Set aside.
6

Taste and adjust seasoning. Add more [sea salt] for balance, [cinnamon ground] for warmth, [ginger powder] for spice (optional), or [coconut sugar] for sweetness. The [masa harina] should be flavorful to balance the [apple butter] filling.
7

ASSEMBLY: With the wide end of a [dried cornhusk] facing you and free of [water], place tbsp masa dough (2 heaping) on the wider end of the [dried cornhusk] and spread into a thin, even layer towards one edge, leaving the narrow end empty.
8

Place apple butter (1.5 tbsp) along the center of the [masa harina], creating a lengthwise log. Fold one side of the [dried cornhusk] over the filling, then roll until the seams meet. Fold the narrow end under the tamale. Set upright in a [loaf pan] or bowl. Repeat for ~24 [tamales].
9

Place a [steamer basket] into a large pot, add enough [water] below the basket. Cover with a [lid] and bring to a boil, then reduce heat to low.
10

Place the [tamales] standing upright (with their open ends up) in the [steamer basket]. Put the [lid] back on, and steam/simmer for 1 hour. [Tamales] are done when the husk pulls away easily, the [masa harina] is puffy, and not soggy. Let the [tamales] rest for 10 minutes uncovered off the heat before serving. If sticky, steam for another 5-10 minutes.
11

Serve [tamales] warm, unwrapped. Top with [vegan vanilla ice cream], [coconut whipped cream], [vegan caramel sauce] (or a drizzle of [maple syrup] or [date syrup]), and/or a sprinkle of [cinnamon ground].
12

Store cooled [tamales] covered in the refrigerator for 4-5 days. Reheat in the microwave or in a [cast iron skillet].
13

To freeze, cool [tamales], arrange in a single layer on a [parchment-lined baking sheet], then freeze until firm. Transfer to a sealed container for up to 1 month. Thaw and reheat either in the microwave or in a [cast iron skillet] on the stovetop until hot. Or microwave for 1 minute, remove husk, and then continue heating in the microwave or in a [cast iron skillet] on the stovetop until hot.