Description
Easy, delicious, and adorable pumpkin pie tarts. A new spin on the traditional dessert.
Ingredients
Scale
Crust
- 1/4 c. pecans
- 1/2 c. cashews
- 4 pitted medjool dates
- 2 Tbsp. dried apricots
- 1/2 tsp. cinnamon
Filling
- 1 c. canned pumpkin
- 1/4 of a medium avocado
- 1/4 c. cashews
- 2 Tbsp. coconut oil
- 3 Tbsp. maple syrup
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. vanilla extract
Instructions
Crust
- Add 1/4 c. pecans and 1/2 c. cashews to food processor. Pulse until nuts are broken down.
- Add dates, apricots, and cinnamon. Pulse until well-combined.
- Lightly grease the tart forms. Divide crust equally between and press the mixture down into the forms. Place crusts into the refrigerator while making the filling.
Filling
- First, add 1/4 c. cashews to food processor and pulse until smooth.
- Add the remaining filling ingredients to the food processor and blend until well-combined.
- Spoon the filling into the tart cups. Cover and place in the freezer for 1-1.5 hours.
- Prep Time: 30 mins
Nutrition
- Serving Size: 5
- Calories: 317
- Sugar: 20g
- Sodium: 8mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g