Prep Time: 10-15 minutes | "Cooling" Time: ~1 hour minimum | Yield: 12 tarts
Ok, yum. It's that time of year when the weather finally starts getting a little cooler down here in Texas and all I want is anything pumpkin!!
Pumpkin pie is one of my all time favorite desserts but it usually doesn't have the best ingredients. I started messing around in the kitchen after finding several different paleo/keto friendly pumpkin-pie recipes and VOILA! These tarts taste just like pumpkin pie and are dairy & grain-free.
For the crust:
1.5 cups organic raw walnuts
1/4 + 1/8 cup shredded coconut
3 T organic 100% pure maple syrup
1.5 T coconut oil, melted
1/2 t sea salt
For the filling:
1.5 cups organic pumpkin puree
1/4 + 1/8 cup unsweetened almond milk
1/4 + 1/8 cup coconut oil, melted
8 organic pitted Medjool dates
1.5 t vanilla extract
1.5 t cinnamon
1/8 t cloves
Cinnamon to garnish (optional)
First make the crust. Blend together the walnuts and shredded coconut using a food processor until it is the texture of a fine meal (be careful not to process it too much, otherwise you might have walnut butter!)
Now, add the melted coconut oil, maple syrup, and sea salt. Process until just mixed and it starts to stick together like *dough*.
Scoop an even amount into 12 lined cupcake tins (you will need parchment paper cupcake liners for this to work best!) and press down to form the crust (see below). Place in the fridge to help it set while you're making the filling.
Blend together all ingredients listed above for the filling and pour an even amount of batter into all 12 cups on top of the crust and smooth the top.
Return to the fridge to set them completely - when the center is firm to the touch (~30 min minimum) they are ready to serve. Sprinkle with cinnamon if desired. Enjoy!
Recipe adapted from Detoxinista