Pumpkin Spice Tart

 

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Pumpkin Spice Tart

This raw dessert is a nice replacement for pumpkin pie. It is lighter and just as delicious. This dessert was a favourite amongst many of my clients when I offered these tasty treats for purchase during the holidays season.
Course Dessert
Cuisine American
Keyword dessert, gluten-free, holiday dinner, living meatless, plant-based, pumpkin spice tart, raw, recipe, vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Author Rachel Joy Olsen

Ingredients

INGREDIENTS FOR THE CRUST:

  • 1 1/2 cup coconut
  • 1 1/2 cups raw walnuts
  • 1/2 tsp salt
  • 1 cup pitted dates

INGREDIENTS FOR THE FILLING:

  • 1 cup raw cashews, soaked 2 hours or more
  • 1 cup coconut meat
  • 1 cup carrot juice, freshly juiced
  • 1/8 cup agave nectar
  • 1/2 cup coconut oil
  • 3 fresh Medjool dates, pitted
  • 1/2 tsp vanilla powder
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp sea salt

INGREDIENTS FOR THE CASHEW Cream:

  • 1 cup cashews, soaked
  • ½ cup cold water
  • 1.5 Tbsp lemon juice
  • 1 Tbsp agave nectar
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves

Instructions

INSTRUCTIONS FOR THE CRUST:

  1. Place all ingredients in food processor and process moist and sticky.
  2. Spoon mixture into muffin tins and press firmly coating the bottom and sides of the cups.
  3. Refrigerate about 1 hour.

INSTRUCTIONS FOR THE FILLING:

  1. Blend all ingredients in Vita Mix or high-speed blender until smooth.
  2. Pour mixture on top of tart crust.
  3. Chill for 2 hours or more until set.

INSTRUCTIONS FOR THE CASHEW CREAM:

  1. Place all ingredients in a high speed blender
  2. Chill for an hour.

Recipe Notes

Place a dollop of cashew cream on each tart.

Serve immediately