The leaves are changing colour, scarves are back in rotation, and best of all, squash are  here in abundance! I’ve created this seasonal dessert to celebrate Thanksgiving and welcome fall. You can easily half the recipe if you aren’t serving 12 people. Also, don’t fret if you think the tart mixture is too wet. It needs the extra coconut oil in order to slide out of the pan after it’s baked. 

Benefits:

  • Sugar pumpkins are a variety of winter squash that are much smaller and sweeter than regular pumpkins used for carving jack-o-lanterns. They’re packed with beta-carotene, a phytonutrient responsible for giving pumpkins their orange colour. Beta-carotene is a powerful antioxidant that converts to the active form of vitamin A in the body. Vitamin A is known to improve immune function by improving white blood cell function and for its anti-viral properties. 
  • Pecans are a great source of the trace minerals manganese and copper, which both help to protect tissue from free radical damage and keep bones healthy and strong. Pecans are also a great source of protein and monounsaturated fat.

Pumpkin Pecan Tart Ingredients:

1/3 cup chia seeds 

1 398mL can of pumpkin (unsweetened)

1 1/2 cups coconut milk

2 tablespoons maple syrup

1 teaspoon cinnamon

1/2 teaspoon vanilla powder

1/4 teaspoon fresh ginger, grated

1/8 teaspoon cloves

1/8 teaspoon sea salt

pinch of nutmeg

Directions:

In a blender, add chia seeds and turn on high to produce ‘chia dust’. Add remaining ingredients and mix well. Transfer to a medium bowl and refrigerate overnight. 

 

Pecan Tarts Ingredients:

6 cups raw pecans

1 cup shredded coconut

4 eggs

4 tablespoons cane sugar

3 tablespoons coconut oil, melted

2 teaspoon cinnamon

pinch of sea salt

Directions:

Preheat oven to 275°F. In a blender or food processor, blend pecans until finely chopped. Add coconut and mix again. Combine pecan coconut mixture with the remaining ingredients in a medium bowl. Allow to sit for 5 minutes. 

Grease a 12 cup muffin pan with extra coconut oil before dividing mixture. Shape into small cups using fingers. Bake for 1 hour. Allow tarts to completely 

cool before removing from pan.

Fill each tart with pumpkin pudding and top with dried cranberries or apples to serve.

Makes 12 Tarts

 

Recipe originally published on www.lulora.com

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