Vegan - No Bake Pumpkin Tarts
Recipe: #28262
September 30, 2017
Categories: Desserts, Coconut, Dates, Pumpkin, Halloween, Labor Day, Mothers Day, Thanksgiving, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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 is 8 servings
Ingredients
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
Step by Step Method
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
- Blender
- Parchment cups or other tart cups
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