PUMPKIN TARTS
These are quite tasty and best of all....requires no cooking!!!
Yield: 6 tarts
Base:
1/4 cup raw buckwheat groats
6 medjool dates
6 tbsp raisins
3 tbsp pecans
1/4 tsp ground cinnamon
Pumpkin filling:
1 cup canned pumpkin
1/4 cup coconut butter, melted
1/4 cup cashews, soaked for at least 4 hours; drain and rinsed
1/4 cup maple syrup
1/4 avocado
1 tsp fresh grated ginger
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp pure vanilla extract
~ Pulse the Base ingredients in a food processor until pecans are crushed and fruit is broken down
~ Press mixture into 6 tart cups and set aside
~ Place Pumpkin filling ingredients in a food processor or blender and pulse until completely smooth (there
should be no chunks/pieces of cashews)
~ Spoon the mixture into the prepared cups
~ Cover and freeze 1-1/2 hours before removing from the mold (can be frozen longer)
~ All to thaw for 5-10 minutes before serving
