Raw Vegan Pumpkin Tarts

13 205 192
Ingredients Minutes Calories
Prep Cook Servings
25 min 3 h 12
Raw Vegan Pumpkin Tarts
Health Highlights


1/2 cup Pecans (roasted)
1/2 cup Hazelnuts (roasted)
1/3 cup pitted Dates
3 tbsp Coconut oil
1 can (15oz) Pumpkin purée, canned
1 can(s) (13.5 oz) Coconut milk, sweetened (full fat)
1/2 cup Coconut sugar
2 tsp Cinnamon
1/2 tsp Nutmeg, ground
1/2 tsp Ground cloves
1/2 tsp Ginger, ground
1 pinch Himalayan sea salt
1/4 cup Nuts, pecans, dry roasted (chopped, for topping)


In a food processor, grind the pecans and hazelnuts to a flour-like consistency.

Add in the dates and coconut oil to the food processor and blend with the nut mixture until combined. The mixture should form into a large sticky ball

Remove contents from the food processor and press mixture into the bottom of a 12-cup silicone muffin tray. If using a baking dish, generously oil it first with coconut oil for easy removal later on. Press down firmly.

Prepare the filling by combining the pumpkin puree, coconut milk, coconut sugar, cinnamon, nutmeg, cloves and ginger in the same food processor. Mix until everything is combined well.

Pour the filling mixture into the muffin tray cups or baking dish on top of the crust. Top with chopped pecans 

Place in the freezer for at least 3 hours before serving. 


Nutrition Facts

Per Portion

Calories 192
Calories from fat 116
Calories from saturated fat 39
Total Fat 12.9 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 5.7 g
Cholesterol 0
Sodium 32 mg
Potassium 187 mg
Total Carbohydrate 18.5 g
Dietary Fiber 2.9 g
Sugars 14.4 g
Protein 2.1 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.4
Vegetables 0.6

Energy sources


Meal Type(s)