Mini Pumpkin Pie Tarts
Ingredients
The crust
-
½
cup
raw sunflower seeds
-
1¾
cups
rolled oats
-
¼
teaspoon
fine sea salt
-
¼
cup
coconut oil, melted
-
3
tablespoons
pure maple syrup
-
2
tablespoons
smooth sunflower seed butter
-
2 to 3
teaspoons
water
The filling
-
½
cup
canned full-fat coconut cream
-
1
cup
unsweetened pumpkin purée
-
¾
cup
pure maple syrup
-
½
cup
coconut oil, melted
-
2
tablespoons
sunflower seed butter
-
2
teaspoons
pure vanilla extract
-
1 to 2
teaspoons
pumpkin pie spice
-
¼
teaspoon
fine sea salt
For serving
-
to taste
Coconut Whipped Cream or So Delicious Coco Whip
Instructions
- Preheat the oven to 350°F (180°C) and prepare baking cups or muffin liners.
- Toast sunflower seeds in a skillet over medium heat until golden and fragrant.
- In a food processor, combine toasted sunflower seeds, oats, and salt, then process to a coarse flour.
- Add melted coconut oil, maple syrup, and sunflower seed butter to the processor and blend until a dough forms.
- Divide the dough among the liners and press into the base to form a crust, then poke holes with a fork.
- Bake the crusts for 10 to 12 minutes until lightly golden, then cool for at least 15 minutes.
- For the filling, blend coconut cream, pumpkin purée, maple syrup, melted oil, sunflower seed butter, vanilla, pumpkin pie spice, and salt until smooth.
- Divide the filling among the cooled crusts and freeze until firm, about 3 to 5 hours.
- Once firm, remove from paper liners and serve with whipped cream if desired.
Nutrition Facts (estimated)
Servings
12
Calories
360
Total fat
23g
Total carbohydrates
38g
Total protein
4g
Sodium
90mg
Cholesterol
0mg
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