Ingredients for the crust:
Salt 1/4 teaspoon
Coconut oil, melted 1 tablespoon
Maple syrup 1 tablespoon
Walnuts 1 cup
Ingredients for the filling:
Pumpkin pie spice 2 teaspoons
1 teaspoon vanilla
3/4 cup Medjool dates, pitted
Coconut oil, melted 1/4 cup
Almond milk 2 to 4 tablespoons
Pumpkin puree 1 cup
Instructions
Step 1
Line a standard muffin tin with 9 parchment cups.
Step 2
In a large food processor, combine the walnuts, maple syrup, coconut oil, and salt together.
Step 3
Pulse briefly, until the dough sticks together when pinched between your fingers.
Scoop the dough by heaping tablespoons into the 9 parchment cups and use your fingers to press down and form a crust for each cup.
Step 4
Place the pan in the fridge to set while you prepare the filling.
Step 5
To prepare the filling, simply combine all of the ingredients in a blender, starting with just 2 tablespoons of almond milk, and blend until completely smooth.
Add more almond milk, 1 tablespoon at a time, as needed, to make the filling blend smoothly.
Step 6
Remove the pan of crusts from the fridge, and spoon the batter evenly into the 9 cups. Smooth the tops, then place in the freezer to set completely, about 2 hours.
Step 7
When the center of the filling is firm to the touch, the tarts are ready to serve!
Remove the paper cups while the pumpkin tarts are still frozen.
Nutrition
Calories: 203kcal
Carbohydrates: 15g
Protein: 3g
Fat: 16g
Saturated Fat: 7g
Sodium: 67mg
Potassium: 204mg
Fiber: 3g
Sugar: 11g
Vitamin A: 4255IU
Vitamin C: 1mg
Calcium: 33mg
Iron: 1mg
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