raw vegan pumpkin tarts {refined sugar-free, gf, paleo}

Had to make these little Fall bites one more time before Spring weather really kicks in. These raw vegan pumpkin tarts only take a few minutes to make and are a healthy alternative to pumpkin pie. {Okay, definitely not pumpkin pie, but still seriously delicious.} Enjoy as a guilt-free dessert, or crumble over yogurt & almond butter to spice up your brekkie bowl. 
Note: I used muffin tins to shape the tarts, but any pan or mold will suffice! I've also made this recipe many times with just a square casarole dish, slicing into square bars after freezing. 

What you'll need:

{yields 5-6 tartes}

nut base:

1 cup raw almonds, pecans, or other nuts
1/4 cup shaved coconut 
1 tbsp cinnamon 
1 tsp pumpkin pie seasoning 
4-5 soft pitted dates (or 3-4 tbsp maple syrup/honey)
pinch of vanilla bean paste or splash of vanilla 
pinch of pink salt or sea salt


pumpkin filling:

1 can puréed pumpkin {just be sure it's pure pumpkin, not pumpkin pie filling}
2-3 tsp maple syrup or honey (to taste)
1 tsp pumpkin pie seasoning 
cinnamon to taste 

What you'll need to do:

1. Combine almonds, coconut, cinnamon, and pumpkin pie seasoning in the food processor. Process until coursely ground. 
2. Add dates. You want a slightly sticky consistency that will clump together. 
3. Add about a 1 inch layer of the nut base to muffin tins. {optional: you can use cup cake wrappers for easier clean up} Lightly compress the base layer to mold to the tins. 
4. In a separate bowl, mix puréed pumpkin, maple syrup or chosen sweetener, and desired spices. 
5. Top each nut base with about 1/4 cup pumpkin filling, or enough to create a thick layer.
6. Garnish pumpkin tarts with shaved coconuts, crushed nuts, cacao nibs, or even almond butter. 
7. Place in fridge and allow tarts to harden before eating, or they will fall apart.

​Important: Allow tarts to defrost for about 15 minutes before enjoying. Best served slightly frozen. 

happy almost Spring!

x,
Molly