Vegan - No Bake Pumpkin Tarts

8
Servings
25m
Prep Time
0m
Cook Time
25m
Ready In


"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)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (88.1 g)
  • Calories 328.1
  • Total Fat - 27.2 g
  • Saturated Fat - 11 g
  • Cholesterol - 0 mg
  • Sodium - 80.6 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 5.2 g
  • Sugars - 15 g
  • Protein - 3.8 g
  • Calcium - 36 mg
  • Iron - 1.5 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.1 mg

TO MAKE THE CRUST


Step 1

Pulse the walnuts & coconut until ground into a fine meal

Step 2

Add the maple syrup, 1 tablespoon coconut oil and salt

Step 3

Process again until just mixed and the dough sticks when pinched between your fingers

Step 4

Scoop the dough by heaping tablespoons into 8 parchment cups or other tart cups

Step 5

Use your fingers. to press down and form a crust for each cup

Step 6

Place the cups on a pan and place in the fridge while you make the filling.

TO MAKE THE FILLING


Step 7

In a blender combine the pumpkin puree, almond milk, 1/4 cup coconut oil, dates, vanilla, cinnamon, ginger and cloves

Step 8

Process until until completely smooth and creamy

Step 9

Fill the crusts, smooth the tops

Step 10

Return to the fridge for 4-6 hours to set completely

Step 11

Serve with whipping cream

Tips & Variations


  • Blender
  • Parchment cups or other tart cups

Tags : Desserts

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