Ingredients

The following ingredients have 4 Servings
  • 1 cup walnuts (150 g)
  • 1 cup packed, pitted soft dates (250 g)
  • 1/8 teaspoons sea salt
  • 2 tablespoons coconut oil, melted (30 mL)
  • 1 teaspoon cinnamon
  • ¼ teaspoons nutmeg
  • 1/3 cup coconut butter, softened (85 g)
  • 1/3 cup pumpkin puree (85 g)
  • 3-4 tablespoons pure maple syrup, to taste (45 mL)
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ tsp ground cloves
  • ¼ tsp cinnamon

Instruction

  • In a food processor, process the walnuts into small crumbs. Add the pitted dates and process until finely chopped. The mix will be sticky.
  • Add the sea salt, coconut oil, cinnamon and nutmeg, and process until thoroughly combined into a crumbly but sticky dough you can press together with your fingers.
  • Prepare 6 muffin tins with paper liners or use 6 mini-tart pans. Divide the dough between the 6 servings then use your fingers to firmly press the dough down into the cups for a tight fit. Place in the fridge to chill while you make the top layer filling.
  • In a small mixing bowl, combine melted coconut butter, pumpkin puree, maple syrup, allspice, nutmeg, clove, and cinnamon. Stir until everything is incorporated and smooth.
  • Remove the chilled tarts from the fridge. Spoon the pumpkin filling over the bottom base layer and smooth to even out. Garnish the tops with a single walnut. Place in the freezer until set, about 30 minutes.
  • To serve, garnish with your choice of dairy-free whipped cream.