Vegan Pumpkin Tarts (Frozen Dessert!)
User Reviews
5
Vegan Pumpkin Tarts (Frozen Dessert!)
Description
The crust combines walnuts, maple syrup, melted coconut oil, and salt processed lightly to hold together when pressed into muffin liners, forming a firm base that contrasts with the creamy filling. The filling blends pumpkin puree, dates, coconut oil, almond milk, vanilla, and pumpkin pie spice into a smooth mixture. Gradually adding almond milk achieves the right texture for blending.
Once the crusts set in the fridge, filling is spooned into each cup and frozen for about two hours until firm. The resulting tart is cold and creamy with a nutty crust and spiced pumpkin flavor. This dessert requires no baking and suits a vegan diet.
This recipe formerly included shredded coconut in the crust, which was removed for better crust-to-filling balance. Pumpkin pie spice can be substituted with a homemade blend of cinnamon, ginger, and cloves. Soaking dates helps blending if they are firm. Each batch yields nine portions, with nutrition estimates calculated per tart.
Ingredients
For the crust:
- 1 cup walnuts
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil , melted
- 1/4 teaspoon salt
For the filling:
- 1 cup pumpkin puree
- 2 to 4 tablespoons almond milk
- 1/4 cup coconut oil , melted
- 3/4 cup Medjool dates , pitted
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice (see notes)
Instructions
- Line a standard muffin tin with 9 parchment cups, and set aside.
- In a large food processor, combine the walnuts, maple syrup, coconut oil, and salt together. Pulse briefly, until the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 9 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.
- To prepare the filling, simply combine all of the ingredients in a blender, starting with just 2 tablespoons of almond milk, and blend until completely smooth. Add more almond milk, 1 tablespoon at a time, as needed, to make the filling blend smoothly. (If your dates aren't soft enough to blend easily, soak them in warm water for 10 minutes beforehand.)
- Remove the pan of crusts from the fridge, and spoon the batter evenly into the 9 cups. Smooth the tops, then place in the freezer to set completely, about 2 hours.
- When the center of the filling is firm to the touch, the tarts are ready to serve! Remove the paper cups while the pumpkin tarts are still frozen. They will get softer as they come to room temperature, so be sure to serve them within 15-20 minutes of pulling them out of the freezer. Leftovers can be stored in an airtight container in the freezer for up to 3 months.
Notes
- This recipe yields nine tarts, with nutrition calculated per serving.
- The crust originally included shredded coconut which was removed to better balance crust and filling proportions.
- Pumpkin pie spice can be replaced with a mixture of cinnamon, ground ginger, and ground cloves if unavailable.
- If dates are firm, soak them in warm water for 10 minutes to aid blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Sodium | 67mg | 3% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 4255IU | 85% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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