I wanted to do something different for Thanksgiving dessert this year.
My Grandma’s Thanksgiving dessert specialty are butter tarts, my Mom’s is definitely pumpkin pie, and my sister makes a mean pumpkin crepe. But none of my Thanksgiving recipes are famous in our family… yet.
This year I decided that it was time I made a name for myself.
A no bake, reduced fat, light and tasty name for myself.
No bake Pumpkin Tarts
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
A lighter and healthier take on pumpkin pie. The dried fruit crust is held together with buckwheat groats and just a touch of pecans, making it lower in fat than many no bake treats.
Yield: 6 tarts
- 1/4 cup raw buckwheat groats
- 6 medjool dates
- 6 tablespoon raisins
- 3 tablespoon pecans
- 1/4 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1/4 cup coconut butter, melted
- 1/4 cup cashews, soaked
- 1/4 cup maple syrup
- 1/4 avocado
- 1 teaspoon fresh grated ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract or 1/4 teaspoon vanilla powder
- Soak the cashews for at least 4 hours. Drain, rinse and set aside.
- Pulse buckwheat, dates, raisins, and pecans in the bowl of your processor until the pecans are crushed and dried fruit is broken down.
- Press the mixture into 6 tart cups (I used silicon muffin cups). Set aside.
- Place filling ingredients in the bowl of your processor, or blender and pulse until smooth. There should not be chunks of cashews!
- Spoon the mixture into the prepared cups.
- Place cups on a plate and cover with plastic wrap. Allow to freeze for 1.5 hours or so before removing from the mold. If able, serve right away. If not, cover with plastic wrap and return to the freezer. Mine stayed in the freezer for over 24 hours and they were just fine.
- Allow to thaw for 5-10 minutes before serving with coconut whipped cream or a dash of ground cinnamon.
calories: 237 | fat: 8g | carbohydrate: 40g | fiber: 5g | sugars: 26g | protein: 5.5g
generally a slice of traditional pumpkin pie contains:
calories: 323 | fat: 15g | carbohydrate: 46g | fiber: 1g | sugars: 25g | protein: 5g
Although Grandma’s butter tarts really are too good for words, these babies come in as a close second. The avocado adds creaminess, the filling has just a touch of sweetness, and the date/raisin outer shell is just perfect! Mm-mm
I wish Kevin would get on the dried fruit train. He misses out on all of these tasty treats because of his fear of shriveled fruit. I guess there are worse things, right? For Kevin’s dessert, I made a batch of Jackie’s Healthy Pumpkin Soft Serve. I froze the pumpkin in ice cube trays to make it easier to break up in the food processor, and used 1 tablespoon of maple syrup instead of 3. Let’s just say I ended up having 2 servings of dessert that night.
Before everyone came over for dinner on Monday, Kevin and I made good progress on my office!
Let the furniture making begin…
The light is pretty cool looking, but doesn’t really cast shadows on the wall like IKEA said it would.
We had this chaise in the living room of our old apartment but haven’t been able to use it since. I’m so happy it finally has a place of it’s own again.
Still to do:
- Put up the wallpapered MDF board on the dark purple wall
- Assemble the bookshelf and find a spot for it
- Hang drapes
- Find some pictures for the walls!
What’s the last room in your house that you decorated?