No Bake Pumpkin Cupcake Tarts

Embrace the season’s Halloween festivities with these scrumptious no-bake, gluten-free, and perfectly pumpkin pie-like cupcake tarts! Super cute, delicious, healthy and perfect for the kiddos too.

Ingredients

Filling

• 1 cup carrots (minis)
  1 cup soaked cashews
  1/8 cup coconut butter
  1/4 tsp turmeric root (peeled)
  1/8 cup yacon syrup
  1/8 cup coconut oil
  1/2 tsp vanilla extract
  1/2 tsp pumpkin pie spice

Base

• 1 cup pecans
  8 pitted dates (I used khadrawi)
  1 tsp vanilla extract
  1/2 tsp pumpkin spice

Instructions

For the base:

1. Using a food processor, process pecans into a flour, add in remaining base ingredients and pulse until combined.

2. Press base into cupcake liners and set aside in fridge until filling is ready.

For the Filling

1. Blend all ingredients until smooth. Pour filling into base and refrigerate until slightly firm aprox 2 hours.

Notes

Add a dollop of coconut whipped cream and a dusting of cinnamon for a knock-out presentation!