AuthorTessa Pennick
00DifficultyBeginner

Pumpkin tarts are a popular dessert in the U.S and Canada- typically made for Thanksgiving and/or Halloween. We have created a deliciously creamy, plant-based and guilt-free version!

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Yields9 Servings
Prep Time30 minsTotal Time30 mins
Ingredients
Crust
 2 cups blanched almond meal
 1 cup shredded coconut
 1 tbsp coconut oil
 1/2 tsp Changing Habits ginger powder
 1/2 tsp Changing Habits cinnamon
 2 tbsp water
Filling
 1/4 cup cashew butter
 1 & 1/2 cups pumpkin puree (peeled, cooked and mashed pumpkin)
 1 cup Changing Habits dates
 1/4 cup maple syrup
 1 tsp Changing Habits cinnamon
 1/2 tsp Changing Habits nutmeg
 1 tsp Changing Habits ginger powder
 pinch Changing Habits seaweed salt
Directions
Crust
1

Combine all crust ingredients (apart from water) in a food processor or Thermomix. Blitz on high for 20 seconds.

2

The mixture should be easy to roll into balls, if not you may need to add a little water and blitz again.

3

Roll a ball of the mixture in your hands and press with fingers into a lined muffin tray, pressing to the sides to create a case for the mixture to poured into later. Repeat with the rest of the mixture.

4

Place in the freezer to set.

Filling
5

Place all filling ingredients in a food processor or Thermomix, blitz until completely smooth and creamy.

6

Remove the muffin tray from the freezer and fill each of the cases with the pumpkin mixture.

7

Place in the freezer to set.

8

Store in the freezer and remove 20 minutes before eating, to soften.

Ingredients

Ingredients
Crust
 2 cups blanched almond meal
 1 cup shredded coconut
 1 tbsp coconut oil
 1/2 tsp Changing Habits ginger powder
 1/2 tsp Changing Habits cinnamon
 2 tbsp water
Filling
 1/4 cup cashew butter
 1 & 1/2 cups pumpkin puree (peeled, cooked and mashed pumpkin)
 1 cup Changing Habits dates
 1/4 cup maple syrup
 1 tsp Changing Habits cinnamon
 1/2 tsp Changing Habits nutmeg
 1 tsp Changing Habits ginger powder
 pinch Changing Habits seaweed salt

Directions

Directions
Crust
1

Combine all crust ingredients (apart from water) in a food processor or Thermomix. Blitz on high for 20 seconds.

2

The mixture should be easy to roll into balls, if not you may need to add a little water and blitz again.

3

Roll a ball of the mixture in your hands and press with fingers into a lined muffin tray, pressing to the sides to create a case for the mixture to poured into later. Repeat with the rest of the mixture.

4

Place in the freezer to set.

Filling
5

Place all filling ingredients in a food processor or Thermomix, blitz until completely smooth and creamy.

6

Remove the muffin tray from the freezer and fill each of the cases with the pumpkin mixture.

7

Place in the freezer to set.

8

Store in the freezer and remove 20 minutes before eating, to soften.

Mini Pumpkin tarts