Happy Friday Friends!!!
we are so excited that it is finally Friday. for a few reasons.
one being that it is almost Thanksgiving time, which means spending time with our family. and two, we have an amazing recipe to share today with you that is going to be a must make Thanksgiving recipe for us. we hope you all enjoy it as much as we did!
when thinking of recreating a pumpkin pie recipe we browsed through some of our older post that we shared pumpkin pie recipes like our baked vegan pumpkin pie, layered cranberry pumpkin mini kremcakes, and our pumpkin mousse.
with so many ideas running through our heads we finally decided on a recipe to make. and it turned out amazing!
creating the crust we took our raw mallomar cookie recipe and tweaked the recipe some. one being that we wanted the crust to be chocolate. we have been enjoying mixing chocolate and pumpkin together. for the filling we used our beloved irish moss paste to make it creamy yet with no nuts. plus why not have a healthy pumpkin pie recipe that is filled with vitamins and minerals! and we wanted a dessert that made us feel great eating. no food coma after enjoying these pumpkin pie tarts.
why we used irish moss, besides from the health benefits, we used it instead of nuts because we have been enjoying lots of nuts lately and wanted something different.
this recipe is mostly raw. we used canned pumpkin instead of using raw pureed pumpkin. we did this because we had canned pumpkin to use up before heading out of town. this recipe can be made with raw pureed pumpkin if that is what you would like to do.
also instead of the irish moss paste you can use coconut butter and omit the coconut oil. these unbaked mostly raw gluten free mini pumpkin pie tarts are so easy to make too!
the filling is a perfect light creamy texture with pumpkin pie spice shining through. and the crust is not overly sweet nor chocolate. to us it was just the right amount of chocolate flavor.
after one bite we kept coming back for more. that is how delicious this recipe is. made from natural wholesome ingredients that just scream thanks.
with so many great pumpkin pie recipes out there we wanted to recreate one this year using some of our favorite ingredients. and we wanted it to be easy to make, low in sugar, and simple. this is one of the main reasons why we created this recipe. both of us are going to be celebrating the holiday separately and wanted a recipe that both of us could whip up quickly.
pure2raw recipe: Unbaked Mini Pumpkin Pie Tarts with Chocolate Crust
prep-time: 5 -10 minutes
bake-time: none
tools needed: blender, food processor, mini tart shells (or any pie shell would work too)
makes 2 mini tarts
Ingredients:
crust layer-
- 1/2 cup coconut flakes
- 1/2 cup sesame seeds flour ( from grinding whole sesames into flour in blender)
- 3 tablespoons cacao powder (cocoa powder)
- 1 tablespoons coconut oil
- 1 tablespoons vanilla
- 1 tablespoon yacon syrup (or maple syrup, honey, or agave)
- 2 tablespoons coconut sugar ( or any sugar of choice)
- 1 tablespoon flax meal
Pumpkin pie filling-
- 1 cup canned or fresh pumpkin puree
- 1/4 cup irish moss paste (or cashews or any nut)
- 2 tablespoons coconut oil
- 1/4 teaspoons liquid stevia (may do 1-2 tablespoon of maple syrup)
- 1 teaspoon pumpkin pie spice
- splash of vanilla
Directions:
to make crust- place all crust ingredients into a food processor (or it can be done in a blender too). pulse till it sticks together. crust batter should be soft, slightly sticky, but easy to work with.
place crust batter into tart shells and press into pan. our crust filled 2 mini tart shells, you may do it in one big pie shell or tart pan. once tart shells are filled set aside to start making your filling.
to make filling: grab your pumpkin puree, irish moss paste (or cashews), coconut oil, sweetener of choice, vanilla and pumpkin pie spice and place into blender. blend till smooth and creamy. pour pumpkin pie filling into your tart shells.
set tarts in fridge for a few about 3-4 hours to set. remove from fridge and take pumpkin pie tarts out of their tart shell.
enjoy at room temperature or cold. adding some whip cream of choice is a nice idea to do as well to jazz up this yummy pumpkin pie.
for more substitution ideas:
- for the crust can be all nut flour based instead of coconut and sesame seeds, we just love the flavor combo from those two together. a total of 1 cup of ‘flour’ of choice.
- for the irish moss paste you can use cashews or almonds. you could even use coconut butter and omit the coconut oil and replace the coconut oil with a nut milk.
- if you do not have coconut butter nor irish moss nor cashews, we suggest doing 1/4 cup coconut oil total
- for the sweeteners you can use any liquid sweetener of choice.
press crust into pie tart shells
grab a spoon and fill in your tart pans
devour! well that is what we did.
now those pumpkin pie tarts scream Thanksgiving…what do you think?
we were not really planning on creating a raw pumpkin pie necessarily we just were looking for an easy pie recipe that was filled with ingredients that we love. this recipe is easy to make and is perfect for those looking for a nice healthy alternative to traditional pumpkin pie recipes. plus we like our pumpkin pies cold, so it made sense for us to make an unbaked version.
go now and make these easy unbaked pumpkin pie tarts for yourself this holiday season. we promise you will be glad you did!
Twins Question: What are you looking forward to making for Thanksgiving dinner? any new recipes you are trying out? do you like your pumpkin pie cold or warm?
till next time,
xoxo
L&M
{ 19 comments… read them below or add one }
FANTASTIC JOB GIRLS!
Ugh you are giving me yet ANOTHER recipe I need to add to my “to make” list next week! Looks so amazing!!!
Laury @thefitnessdish recently posted..Friday Five ~ Thanksgiving Roundup
Thanks Laury!
PS–when you get a chance….I added the “prin this” plugin but don’t know how to use it LOL. Could you girls fill me in when you get a sec?
Laury @thefitnessdish recently posted..Friday Five ~ Thanksgiving Roundup
Yes I will email you about how to use it
Hi! Just wondering how many people this is for – the mini tart pans look so small in the picture that shows your hand. We have at least 4 vegan/gluten free/vegetarians at our Thanksgiving plus 7 omni’s, I’d love to make this! Thanks for continuing to make fantastic treats, dips, breads, and socca’s!
Maaike I would say it would serve 2-4 people.
Wow! You two never cease to amaze me with your creative recipes and stunning pictures. Like Laury said above, I have yet another recipe I need to try…and I definitely need to buy some of the molds you use. Thank you girls and I hope you both have a wonderful Thanksgiving
Alicia @beingLA recently posted..Skinny Pumpkin Pie Pudding
Thanks Alicia!! HUGS
Yummy!!! I’ll have a tart please
I made pumpkin cheesecake yesterday…. eating it tonight with guests. So excited!
xoxo
Heathy recently posted..Luscious Pumpkin Mousse Recipe
Heathy sending one your way
Have fun eating those pumpkin cheesecakes with friends! SOUNDS YUMMY
Brilliant job ladies! I love the flavor pairing. I need to get little tart pans like that. Single serve desserts are so much more fun!
Alisa recently posted..Pacific Foods Organic 7 Grain Milk – Original and Vanilla
Thank you so much Alisa. Yes get yourself some tart pans
I’m eating at a friend’s parent’s house again this year (I have no family where I live, they’re all 1000 miles away). Her mom knows I’m trying to eat a more plant-based diet, and asked if I’d like her to make a nice vegetable casserole. I was so pleased that she was trying to take me into account. I’m going to make her some pumpkin cookies to say “thanks”.
Z.Grimm recently posted..Review #4: Larabar’s Lemon Bar Flavour
Z. Grimm that is awesome! yay for veggies and pumpkin cookies
hope you have a wonderful holiday!
Such beautiful colors!! I am in love!! They are so cute in the mini tart pans! I love cold no bake pies! They are my favorite
!
Hopefully I can add these to out thanksgiving menu!
Ari@ThE DiVa DiSh recently posted..Lemon Tahini Roasted Garlic Brussel Sprout Dip
These look phenomenal ladies! I’ll be sharing this for sure
xx
Casey Lorraine recently posted..Video: Healing Your Relationship With Food And Self
Wow, this recipe looks amazing!! I want one of those…right now!
LizAshlee recently posted..Raw Pumpkin Pie
Yummy recipe!
Do you think that the crust base could be used for a raw cookie dough?…trying to make a good chocolate cookie recipe without nuts
you girls are amazing!
Alex yes it might work for that, give it a shot
we also have this recipe http://www.pure2raw.com/2010/12/inside-out-chocolate-chip-truffles/ that we enjoy when making nut free raw cookie basis as well!
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