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Pumpkin Spice Tarts

Crust Ingredients:

  • 2 cup flaked coconut

  • 2 ½  cups raw walnuts

  • ¾  tsp salt

  • 1 ¼  cup pitted dates

  • 1 tsp cinnamon

  • 1 tbsp filtered water, added as needed

 

Directions:

  • Place all ingredients except water in food processor until all ingredients are moist.

  • Add water as necessary to find the batter.

  • Spoon 1 Tbsp of mixture into each space of a small muffin tin.

  • Press firmly coating the bottom and sides of the cups.

  • Place in the freezer until firm.

 

Filling Ingredients:

  • 1 cup raw cashews, soaked 2 hours or more

  • 1 cup coconut meat

  • 2 cups carrot juice, freshly juiced

  • ¼  cup agave nectar

  • ¾ cup coconut oil

  • ½  cup fresh Medjool dates

  • 1 tsp vanilla extract

  • 1 tbsp cinnamon

  • 2 tsp ground ginger

  • ½ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ¾ tsp sea salt

 

Directions:

  • Blend all ingredients in VitaMix or high-speed blender until smooth.

  • Pour into tarts.

  • Chill for 2 hours or more until set.

 

 

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