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Vegan - No Bake Pumpkin Tarts

Here's how you make Vegan - No Bake Pumpkin Tarts
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  • Servings: 8
  • Prep: 25m
  • Cook: 0m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 cup walnuts
  • 1/4 cup shredded coconut
  • 2 tablespoon maple syrup
  • 14 grams coconut oil (melted, 1 tablespoon)
  • 1/4 teaspoon salt
  • 1 cup pumpkin, puree
  • 1/4 cup almond beverage (1/4 cup)
  • 224 grams coconut oil (melted, 1/4 cup)
  • 3/4 cup pitted dates (medjool dates)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Blender
  • Parchment cups or other tart cups

We hope you enjoy this recipe!

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