Today I’m bringing you this amazing raw and vegan festive dessert recipe.
This recipe was a complete experiment and it was a huge success!
These tarts are honestly to die for!
Definitely time-consuming, but so worth it!
I hope you have an amazing Halloween and weekend!
- 1⅛ cup oats (rolled or quick)
- 1 cup medjool dates, pitted
- 2 heaping tbsp cacao powder
- 6 tbsp water
- 2 medium ripe avocados
- 1 banana
- juice of 2 limes
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- pinch of salt
- 1 tbsp vegan chocolate chips (I used Enjoy life brand)
- ¾ cup unsweetened shredded coconut
- 6 dried calimyrna figs, soaked in boiling water for 2-3 mins & drained
- ¾ cup any nut (I used a mix of cashews, almonds, pistachios & pecans, but any one nut or mix will work)
- 1 small carrot, grated (~1/2 cup)
- ½ cup hemp seeds
- ¼ maple syrup (or honey if not vegan)
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- Add oats to a food processor & process until a fine powder. Remove ⅛ cup of oat flour & place to the side. We will use this to line our muffin cups. Add remaining bottom tart layer ingredients, except for water, to the food processor & process until well combined. Then add water & process until batter becomes chunky & sticky. Add more water if needed.
- Take your muffin pan & sprinkle a little oat flour into the bottom of each cup. This will help the batter from sticking to the bottom & make it easier to remove the tarts. Divide the batter into 12 equal balls & push each ball into a muffin cup ensuring the top is smooth & the batter touches all sides of the cup. Set aside as we make the top layer.
- Rinse your food processor & dry well. Combine all top layer ingredients in the food processor & process until smooth. Using a spoon, evenly distribute avocado mixture between the 12 muffin cups ensuring top is smooth and mixture touches all sides. Place muffin pan into the freezer for at least 45 mins.
- To make the pumpkin toppers, place chocolate chips in a small microwave-safe bowl & melt in the microwave, about 30-50 seconds. Line a small tray, cutting board or plate with parchment paper. Transfer melted chocolate into the corner of a zip-lock bag & make a small cut off the corner. Squeeze the chocolate out of the bag onto the parchment paper, forming small lines/sticks. These will be the pumpkin tops. I formed more than 12 tops so I could choose the best looking ones. Place the tray in the freezer when done.
- Rinse & dry your food processor. Add remaining pumpkin topper ingredients to the food processor & process until fully combined. Divide the batter into 12 equal balls. Slightly push down each ball to flatten into a pumpkin shape. Using a knife, score each ball 5-6 times along its side to form pumpkin groves. After I scored each ball, I used a skewer stick to enhance each grove. Remove chocolate sticks from freezer & quickly stick one into the top of each pumpkin. Work quickly so your hands don't melt the chocolate.
- After at least 45 mins, remove muffin pan from the freezer. Use a knife to go around the sides of each tart & remove it from the pan. Top each tart with a pumpkin. These tarts need to be served cold so the avocado layer does not fall apart. I store my tarts in the freezer & thaw for 15-20 mins before serving.