No bake Pumpkin Tarts

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
Author: 
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 6
 
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.
Ingredients
Base
  • ¼ cup raw buckwheat groats
  • 6 medjool dates
  • 6 tablespoon raisins
  • 3 tablespoon pecans
  • ¼ teaspoon ground cinnamon
Pumpkin filling
  • 1 cup canned pumpkin
  • ¼ cup coconut butter, melted
  • ¼ cup cashews, soaked
  • ¼ cup maple syrup
  • ¼ avocado
  • 1 teaspoon fresh grated ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon pure vanilla extract or ¼ teaspoon vanilla powder
Instructions
  1. Soak the cashews for at least 4 hours. Drain, rinse and set aside.
  2. Pulse buckwheat, dates, raisins, and pecans in the bowl of your processor until the pecans are crushed and dried fruit is broken down.
  3. Press the mixture into 6 tart cups (I used silicon muffin cups). Set aside.
  4. Place filling ingredients in the bowl of your processor, or blender and pulse until smooth. There should not be chunks of cashews!
  5. Spoon the mixture into the prepared cups.
  6. 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.
  7. Allow to thaw for 5-10 minutes before serving with coconut whipped cream or a dash of ground cinnamon.

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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?

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Comments

  1. This looks really amazing! I know you’re probably really busy, but if you get a chance some time, I’d love to see a little tab on your website called “ingredients” that list some not so everyday ingredients such as buckwheat groats with an explanation of why you started using them and perhaps what brand you enjoy best or where to buy. I noticed a lot of recipes used Chia seeds and did some research on them and then got my friend to bring over a ten pound bag (to Shanghai, China where I live) and have enjoyed using them in my smoothies- keeps me fuller longer. It would be super convenient for people to stock their kitchen with staples that you have come to use. Just a thought. Keep the yummy recipes and positive vibe coming.

  2. Sound so yummy – & LOVE your office make-over!! My feng shui consultant friends would approve!!
    I bake whole squash & pumpkin (from my CSA share) & just puree in the blender with a bit of coconut milk! I put some in smoothies most days, & use in your yummy pumpkin/quinoa breakfast bake! It’s easy to bake whole, then slice afterwards!!
    When you bake squash, don’t discard the seeds! Scoop them out, sprinkle with a bit of salt & pumpkin pie spice or curry powder, & bake awhile longer …. perfect for snacks!

  3. Hi Leanne! I’m planning on making these tomorrow when all my family comes in town for holidays but I realized I bought toasted buckwheat at the store instead of raw. Do you think this will still work or do I need to get the raw? Or is there a different substitution that you think would be better?

    • I wouldn’t use the toasted buckwheat… unless you know you like the flavor. Test out the taste by chewing on a couple of groats, don’t worry, they’re soft. If you like the taste, do it up! If not, you can use rolled oats or extra nuts. Enjoy :)

  4. These look AMAZING. Oooh my!

    And that purple- I love that purple! The walls look so calm and inviting. I love the power of paint and color. :)

    • It’s definitely powerful. I just love my office. It’s so calm and inviting, JUST like you said!

  5. Hi Leanne,

    I have to say I am recent fan of your blog, and love your recipes, although here is australia some of the ingredients you use are not as common perhaps. i just whizzed these pumpkin tarts up in a flash, with a few alterations to make do with what I had in the pantry:
    Sub raisins for sultanas, Sub pecans for walnuts (just realised i left the cinnamon out of the base!) sub canned pumpkin for 1/2 butternut chopped and roasted in a little coconut oil then cooled, sub coconut butter for a mix of coconut butter and coconut oil (Ive used up most of my coconut butter in super smoothies!), sub maple syrup for a generous (giant) spoonful of honey, increase to 1/2 a large avocado, sub fresh ginger for 1/4 tsp powdered ginger (i cant believe I had no ginger!?!). I also had no muffin cases and thought it might be a bit hard to turn them out of a metal muffin tin, so I just made the whole thing in a kind of flan tin, should slide straight out onto a plate once its frozen a bit. Ive eaten both mixes straight from the food processor but cant wait to see how it tastes all together.
    Wow! this comment turned really long, didnt notice just how many swapsies I did! Thanks or the inspiration!

  6. I made these tonight in a mini muffin tin. I’m thinking now that I should have oiled/buttered the pan a bit but hopefully once frozen they will pop right out. :-) The filling is absolutely delicious and I had plenty leftover for additional tasting this evening! Thanks for sharing this recipe!

  7. What a super yummy idea! I love individual servings for dessert–perfect for having guests over. I’m definitely going to have to try this next time my family gets together (and not tell my father in law that it’s a healthy dessert! :-P)

  8. Leanne, I made these yesterday afternoon for my family to enjoy after dinner and holy crap, they are totally to.die.for! So freaking delicious and so healthy. I didn’t feel like a cow for eating 3 (or maybe 4) of them… hmmm, maybe I should have let everyone else have more than just one… Anyway, I will definitely be making these again for Thanksgiving. Thanks so much for a great recipe. You rock!

  9. Ohhh, these tarts are so on my to-do list. Yes.

    I’m really in love with the purples in your office, and that’s coming from someone who doesn’t always appreciate purple. ;)