No Bake Pumpkin Cupcake Tarts

By Chef:  Christina Ross
Posted: October 22, 2014


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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.


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


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.


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