Mini Pumpkin Pie Tarts

1. 1

   To make the crust, place coconut flakes, sesame seeds, cocoa powder, 1 tablespoon coconut oil, vanilla, flax, maple, and 2 tablespoons sugar into a food processor (or it can be done in a blender, too). Pulse till it sticks together. The crust batter should be soft, slightly sticky, but easy to work with.

2. 2

   Place the crust batter into tart shells and press into the 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.

3. 3

   To make the filling, grab the pumpkin puree, cashews, remaining 2 tablespoons coconut oil, remaining 2 tablespoons sugar (or 1/4 teaspoon stevia), and pumpkin pie spice and place into a blender. Blend till smooth and creamy. Pour pumpkin pie filling into your tart shells.

4. 4

   Set tarts in the fridge for about 3-4 hours to set. Remove from the fridge and take pumpkin pie tarts out of their tart shell.

5. 5

   Enjoy at room temperature or cold. Adding whipped cream is nice as well, to jazz up this yummy pumpkin pie.

* Per serving · 4 servings · Values may vary.