layered with a base of sweet dates and cashews and topped of with a simple pumpkin concoction
Dates and cashews make the crust of this tart and are filled with energy, vitamin, and mineral dense nutrients. Dates are high in fiber and can support digestive health, aid in weight loss, and help reduce blood pressure levels being good for heart health. They are an energy booster and provide calcium, iron, phosphorus, potassium, magnesium, vitamin A and K. Cashews are also nutrient dense by providing antioxidants and vitamins E, K, and B6 among more. When purchasing pumpkin puree, find a variety that has no additives increasing sugar or sodium content. Pumpkin puree provides a significant source of vitamin A and carotenoids. These nutrients are important for healthy skin, mucous membranes, immune system and eye and vision health. This dessert is loaded with essential nutrients, no artificial sweeteners, simple to make and delicious.
Pumpkin Pie Tart
1 cup cashews
1 cup pitted medjool dates
¼ teaspoon cinnamon
¼ teaspoons nutmeg
For the top layer:
⅓ cup coconut butter, softened
⅓ cup pumpkin puree
2-3 tbsp honey (or maple syrup)
⅛ allspice seasoning
¼ teaspoon nutmeg
¼ tsp cinnamon
Coconut whipped cream to garnish
Sunflower seeds to garnish
- Add cashews and dates to a food processor and blend until crumbly and a bit sticky. Add the cinnamon and nutmeg, and mix until combined.
- Divide and form the date and cashew mixture into cupcake tins to form crust. Press the mixture down tightly, add about halfway in the tin. Allow to cool in the fridge while you make the top layer.
- In a mixing bowl, add coconut butter, pumpkin puree, honey, allspice, nutmeg, and cinnamon. Stir until everything is well combined.
- Remove the chilling pans from fridge. Carefully spoon in the pumpkin filling on top of the crust and smooth out. Put in the freezer to set, for about 30 minutes. To garnish, add a dollop of coconut whipped cream and pumpkin seeds.
- Store any leftovers in the fridge. Enjoy!
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