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Almost-Raw Pumpkin Butter Tarts

What you need: 

[u]Crust[/u]:
1 cup raw almonds
1 cup raw cashews
4 dates
2 tablespoons arrowroot flour
2 teaspoons coconut oil
pinch salt [u]Pumpkin Butter[/u]:
2 cups pumpkin puree
1/2 cup maple syrup
2 teaspoons pumpkin pie spice
pinch salt [u]Filling[/u]:
8 to 10 dates
1 cup pumpkin butter
2 teaspoons coconut oil
1/2 cup whole pecans

What you do: 

1. Crust: Combine ingredients for the crust in a food processor, process, and press into muffin tins.
2. Pumpkin Butter: Cook ingredients on medium for at least 15 minutes, stirring constantly until dramatically thicker.
2. Filling: Put dates in food processor first to process. Add pumpkin butter and coconut oil and continue to process. Fold in pecans.
4. Spread filling into tart shells. Refrigerate at least 6 hours.
Originally these were supposed 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.
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Source of recipe: I wrote this recipe.

Preparation Time: 
20 minutes, Cooking time: 0 minutes
Cooking Time: 
0 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

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So, I made these, and I loved them.  I made mini-tarts (using mini muffin pans).  They turned out a little softer than I was expecting--they barely held their form when I popped them out of the pan.  Still delicious, but perhaps not quite as pretty and successful as I was hoping for.  I would still make the stuff just to eat any day. Maybe next time I would add more coconut oil to make the filling more sturdy?

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I made these for a family get together, but instead of tarts I made a pie. I added more coconut oil to the filling and cut back a bit on the crust. It was so good!

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The Pumpkin Butter the you make; is that the pumpkin butter that you use in the filling? 

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nm... just answered my own question by re-reading the recipe

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so.... the dates are for the filling??? because they are underneath the crust ingredients. I'm confused. What ingredients go into the crust?

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Glad to hear you are making them vivelatoast! Apricots!..I've never considered using apricots in my raw desserts, I will have to muster up something apricoty soon lol

For kayleecakes:
The arrowroot was kind of a last minute thing we added to the crust, we wanted it to be very doughy so it would be easier to mould into muffin tins. Of course you by no means have to add it, it just gives the crust a floury texture without tasting gritty like other flours.

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I wonder what the purpose of the arrowroot is in the crust, seeing as the crust isn't cooked?  I was always under the impression that arrowroot was for thickening in cooked food items...?

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My cute little tarts are 'cooking' in the fridge right now. I've had pumpkin butter canned for a while and had been wondering what to do with it...lucky me. 

The only ingredient I had to sub was the dates...there were none at the grocery store. I used turkish apricots instead and so far no problems, just a yummy apricot-y smell. Can't wait to try it with the dates next time.

Beautiful, easy to make, healthy ingredients, and I'm sure they will be delicious in 6 hours when I feast on them! Thanks for the recipe.

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