Vegan Pumpkin Tarts
Ingredients
The crust
-
1
cup
walnuts
-
1
tablespoon
maple syrup
-
1
tablespoon
coconut oil, melted
-
¼
teaspoon
salt
The filling
-
1
cup
pumpkin puree
-
2 to 4
tablespoons
almond milk
-
¼
cup
coconut oil, melted
-
¾
cup
Medjool dates, pitted
-
1
teaspoon
vanilla
-
2
teaspoons
pumpkin pie spice
Instructions
- Line a standard muffin tin with 9 parchment cups.
- In a food processor, combine walnuts, maple syrup, coconut oil, and salt; pulse until the mixture sticks together.
- Scoop the dough into the parchment cups and press down to form a crust.
- Refrigerate the crust while preparing the filling.
- Blend all filling ingredients in a blender, starting with 2 tablespoons of almond milk and adding more as needed for a smooth texture.
- Spoon the filling evenly into the crusts and smooth the tops.
- Freeze the tarts for about 2 hours until set.
- Remove the paper cups while frozen and serve within 15-20 minutes of taking them out of the freezer.
Nutrition Facts (estimated)
Servings
9
Calories
203
Total fat
16g
Total carbohydrates
15g
Total protein
3g
Sodium
67mg
Cholesterol
0mg
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