September 30, 2017
Desserts, Fruit, Coconut,
Dates, Vegetables, Pumpkin , No-Cook, Entertaining, Fall/Autumn, Halloween, Labor Day, Ladies Luncheon, Mother's Day, Thanksgiving, Blender, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"I have not made this recipe. It sounds wonderful and It is from a local "Wellness Centre" that I totally trust. I thought Vegan Members may be interested in trying it. If your dates aren't soft enough to blend easily soak them in warm water for 10 minutes. You need to make these tarts ahead of time as they need to set in the fridge for 4-6 hours.
Suggest serving them with whipping cream (whipping cream not included in the ingredIents)"
Pulse the walnuts & coconut until ground into a fine meal
Add the maple syrup, 1 tablespoon coconut oil and salt
Process again until just mixed and the dough sticks when pinched between your fingers
Scoop the dough by heaping tablespoons into 8 parchment cups or other tart cups
Use your fingers. to press down and form a crust for each cup
Place the cups on a pan and place in the fridge while you make the filling.
In a blender combine the pumpkin puree, almond milk, 1/4 cup coconut oil, dates, vanilla, cinnamon, ginger and cloves
Process until until completely smooth and creamy
Fill the crusts, smooth the tops
Return to the fridge for 4-6 hours to set completely
Serve with whipping cream
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