Description
Delightful no-bake raw pumpkin pie tarts packed with wholesome ingredients for a nutritious dessert.
Ingredients
Scale
- 2 cups dried white mulberries
- 1 cup soft dates
- ½ cup pecans
- 2 cups pumpkin puree
- 2 cups soft dates
- ⅓ cup coconut butter
- ¼ cup almond milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground ginger
Instructions
- Blend the crust ingredients in a food processor until the mixture resembles damp sand.
- Shape the dough in a parchment-lined muffin pan, pressing it firmly to create little bowls.
- Chill the crust in the freezer while preparing the filling.
- Blend all filling ingredients in a high-speed blender until creamy and smooth.
- Fill each crust with the pumpkin filling generously.
- Freeze the tarts for a minimum of 2 hours to set.
- Serve and enjoy after letting them thaw for 20-30 minutes.
Notes
These tarts are vegan, gluten-free, and can be made nut-free by substituting sunflower seeds for the pecans.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 14g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg