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1
In medium bowl, mix flour, nutmeg and 1?2 teaspoon salt.
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2
In separate small bowl, mix maple syrup, vanilla and soy milk.
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3
Slowly add liquid mixture to dry ingredients, stirring with wooden spoon until batter is smooth.
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4
Set aside.
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5
In shallow bowl, mix coconut, cornmeal, 1 tablespoon cinnamon and 1?4 teaspoon salt.
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6
Set aside.
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7
Preheat oven to 350?F.
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8
Spread pecans on baking sheet; toast 8 minutes, then chop and set aside.
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9
Reduce oven temperature to 200?F.
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10
Grate apples into medium bowl.
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11
(You should have about 21?2 cups.)
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12
Add lemon juice and toss to mix.
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13
Transfer apples to strainer and squeeze out excess water; return to medium bowl.
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14
Add pecans, dates, remaining 2 teaspoons cinnamon, ginger and 1?8 teaspoon salt.
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15
Toss to mix well.
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16
Using heaping tablespoonfuls, form mixture into balls, then squeeze tightly to compress and remove as much liquid as possible.
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17
Dip in soy milk mixture, roll in coconut mixture and set on plate.
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18
In large skillet, heat 1?4 inch vegetable oil over medium-high heat.
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19
When oil is hot but not smoking, add croquettes in batches.
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20
Cook until croquettes are browned, about 45 seconds per side.
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21
Transfer to plate lined with paper towels to remove excess oil.
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22
Place cooked croquettes in oven to keep warm.
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23
To serve, spoon about 11?2 tablespoons raspberry sauce onto dessert plate.
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24
Place 3 croquettes on sauce.
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25
Top croquettes with dollop of tofu cream.
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26
Drizzle sauce over cream.
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27
Garnish with mint sprigs.
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28
Repeat with remaining croquettes, cream and sauce.
