Tuesday, November 26, 2013

Raw Pumpkin Pie Tartlets

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If you didn't decide what to make as Thanksgiving dessert yet, these little pumpkin tartlets would do a great choice! They're sweet, dairy, gluten and sugar free and absolutely delicious. I always said that raw desserts are so much better and tastier then baked desserts and as raw vegan, you won't miss anything during the holidays. You can enjoy sweetness and deliciousness of holidays even the healthy way.

They're easy to make and you can even use decorative paper tart cups to make them look even more festive. To make the star on the top can be a little tricky, but not impossible. You need to just slice the carambola (or star fruit) thin, cut slits in the the star and put them together. I wish you all the best Thanksgiving!

Raw Pumpkin Pie Tartlets

makes 4 tartlets 

1 cup dates, pitted
1 1/2 cup almond flour
1 Tbsp raw cocoa powder or raw carob powder

Pumpkin pie filling:
1 cup pumpkin, chopped
1/2 cup dates, pitted
2 persimmons, chopped
1 tsp ground cinnamon
1/2 tsp ground ginger or small piece of fresh ginger
pinch of nutmeg

1 - 2 carambolas (star fruit), sliced

Metal tartlet molds or paper tartlet cups

To make the crust: Combine all ingredients in a food processor and process until you get a formable mass. Press the mass into your tartlet molds or paper cups and place in freezer.
To make the pie filling: Place all ingredients in a high speed blender and pulse until smooth.
Assembly: Remove your tartlets from the forms and fill with the filling. Decorate with carambola slices. To make the carambola star, cut slits in the the star and put them together.

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