1 cup raw cashews
1 cup raw almonds
2 tbsp arrowroot flour
Pinch of Salt
4 medjool dates
2 tsp coconut oil (optional)
Filling:
1 cup pumpkin butter (see recipe below)
8-10 medjool dates (un-soaked)
2 tsp coconut oil
1/2 cup whole pecans
Combine ingredients for the crust, process in a food processor, press into muffin tins. Combine ingredients for filling and process. Put dates in first to process. Add other filling ingredients except for pecans. Then fold in pecans. Spread filling into tart shells. Refrigerate at least 6 hours.
Makes 12 tarts
Pumpkin Butter:
2 cups pureed pumpkin (cooked)
1/2 cup maple syrup
2 tsp pumpkin pie spice
Pinch of salt
Cook ingredients on medium for at least 15 minutes stirring constantly until dramatically thicker.
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| 3 Butters!! |
Originally these were suppose to be cooked with a cookie crust. Then they were pumpkin sandwich cookies! Dough didn't work too well in the muffin tins. After the trials and tribulations we decided to go raw, because hey no baking required, less chance of a pumpkin disaster! ;) These turned out seriously good, like seriously good. If you've ever tasted a butter tart you know how heavenly they can be. Picture that, crossed with a pumpkin pie. Can you say Yum? Oh yes.
These look absolutely amazing! Yum!
ReplyDeleteThese are great looking! Yum!!
ReplyDeleteThese look great! I love anything pumpkin!!
ReplyDeleteWe are excited to make these wonderful fall treats!!
ReplyDeleteOh yeah, these look great. I just made pumpkin butter, too!
ReplyDeleteHey Jennifer & Jaclyn, these pumpkin tarts look so wonderful! And you guys always make the best crusts. I need to try this one for sure...
ReplyDeletep.s. You guys don't make vegan pizza? I sometimes make one with a homemade vegan pesto as the sauce with sautéed garlic mushrooms and potatoes. One can top it with vegan cheese like Daiya too. Maybe a cashew cheese would be less sketchy though *wink*
what a unique recipe! definitely bookmarking for our autumn party :)
ReplyDeleteThose look so scrumptious and I am enjoying your blog!
ReplyDeleteEnjoy!
wow--I am so excited to have found your blog!! I am actually not vegan, but I have allergies to soy, egg, and dairy,in addition to gluten, so I do a lot of "vegan" substitutions in my cooking.
ReplyDeleteThese pumpkin tarts look amazing. And, for what it's worth, I am in complete agreement with you--there are waaaayy too many fake/processed (or "plastic" as my dad used to call it) foods out there, especially in the GF and vegan world. Kudos to you for blazing a "real food" trail!!
Hi ya,
ReplyDeleteI don't have any arrowroot flour (and don't have access to it where I live) Any substitutes that I could use?
Thanks. They look so amazing. I have a sweet tooth coming on and I want to make them today!
hey tracy! the arrowroot flour was added to the crust to make it more pastry-like and less like a raw, doughy crust. Substituting any fine flour that isn't too grainy should do the trick, I suggest coconut flour, sweet rice flour or all-purpose. Arrowroot is starchy, but there is enough binding ingredients in the crust that a regular flour will work fine. Or if you don't mind a more doughy crust, omit the flour and substitute with ground nuts of your choosing.
ReplyDeleteGood luck, i hope they're able to satisfy that sweet tooth :)
so I made these today, and I can't figure out what I did wrong. The crust came out crumbly and didn't stick together at all. (I did not use the optional oil in the crust). The filling was delish, but even after almost 8 hours of chilling in the fridge, when I went to take the tarts out, the crust still hadn't changed much. My crust turned out verrry different from your picture. What am I missing???
ReplyDeleteok, so thinking about it some more, I wonder if I just didn't process the crust ingredients long enough. I removed the crust mixture from the FP when it was still looking like nut meal, perhaps I should have let it go longer until it came together like it does when I make a nut butter (clumps up in a ball)?
ReplyDeletehey saskia, yes you may be right about the nuts, when we made these, we processed the nuts until they were more like a flour than a meal, you'll see in the picture that its very untextured-more like dough. were the dates medjool dates or honey dates?, (we used medjool, which are larger sized). Also, adding the coconut oil is for more binding, if you feel it needs more structure add the oil in. I'm going to fix the ingredient list so it's more clear. I hope you haven't given up ALL hope yet :) Nonetheless, I'm sure they turned out great, just more rustic looking :)
ReplyDeleteyou won't believe this, but I actually redid the recipe after I wrote you. I painstakingly removed the filling, and then put the "crust" mixture back into the FP (it was so easy to remove because it really was just the meal!) and let it go in the FP until it was almost like a nut butter. THEN, I pressed it into the muffin liners in the tin, and now after chilling overnight in the fridge they look MUCH more like your picture! Yay! Thanks for responding!
ReplyDeleteawesome :) i'm so glad you were able to make them beautiful again!
ReplyDeleteWow those sounds fantastic! I might just have to make these, or atleast make some pumpkin butter because I can never find a good store bought one.
ReplyDelete3 Studies REVEAL Why Coconut Oil Kills Fat.
ReplyDeleteThe meaning of this is that you actually burn fat by consuming coconut fat (in addition to coconut milk, coconut cream and coconut oil).
These 3 researches from big medical journals are sure to turn the traditional nutrition world upside down!