What's New?

  • quinoa-stuffing

    Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

    This is a healthy twist on a holiday classic. If you are trying to go gluten-free this Thanksgiving, this is the [...]

  • stone-ground-raw-mustard

    Raw Homemade Mustard

    Spiked with turmeric and other powerful flavors, you are guaranteed to fall in love with this raw mustard. We hope [...]

  • hot-chocolate

    Turmeric Hot Chocolate

    Are you looking for a healthier hot chocolate option during these colder months? It's time to try this warming, [...]

  • raw-chocolate-pudding

    Raw Chocolate Pudding

    This gorgeous, delectable dessert has a great many health benefits. Top it with fresh berries to take it to the [...]

Raw Vegan Pumpkin Pie Tarts

In case you haven’t noticed, pumpkins are everywhere. We are embracing fall and all things pumpkin with this cleanse-approved creation. If you practice making these tarts now, you’ll be ready to make them for a healthy Thanksgiving!

raw-pumpkin-pie-tarts
  • Prep Time: 20m
  • Total Time: 20m

Ingredients

For the Pie Crust

  • 2 c dried white mulberries
  • 1 c soft dates, pitted
  • 1/2 c pecans

For the Filling

;

Instructions

For the Pie Crust

  1. Add the crust ingredients to a food processor and blend until you get a thick, uniform crust texture.
  2. Line a muffin pan or ramekins with parchment paper. Scoop the pie crust into the molds and place in the freezer while you prepare the filling.

For the Filling

  1. Add all of your filling ingredients to a high-speed blender of food processor and blend until you get a creamy consistency.
  2. Remove the muffin pan or ramekins from the freezer and spoon the pumpkin filling into the pie crusts. Then return them to the freezer for another two hours.
  3. Take the tarts out of the freezer 20-30 minutes before you want to eat them. Enjoy!
2018-10-18T15:19:27+00:00