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Pumpkin season is officially here! The recipe I am sharing with you today will surprise you by its simplicity! I have made a Spiced & Creamy Pumpkin Tart, which is gluten-free, dairy-free, soy-free and oven-free! 😊 At this point you may wonder what is left of it? Well, I am leaving you with a delicious Raw & Creamy Spiced Pumpkin Tart !
A deliciously nutty crust !
Why should we include walnuts into our diet?
Unlike almond and peanut butter which can easily be found, it is very unusual to come across walnut butter! This is very unfortunate since it yields an array of health benefits! Walnuts are rich in omega-3 fatty acids which contributes to a healthy heart among many other benefits! A handful of walnuts will make your sugar craving disappear like magic and will keep you satisfied until your next meal!
This wonderful nut also makes the most delicious raw crust and here is how:
I blended the walnuts until they reached a sticky consistency, almost like a butter. I mixed them with the oats, added 2 tbsp. of maple syrup, 1 tbsp. of coconut oil and some vanilla extract, flaxseeds and salt. Et voila! It really is that simple!
The filling is as simple and easy to make too!
If you are lucky enough to have a garden with beautiful pumpkins, then turn them into a puree! Otherwise a can of pumpkin puree will do perfectly, all you need to ensure is that no other ingredients have been added!
How did I get such a smooth and sweet pumpkin filling you ask!?
The secret of this filling is the addition of the coconut whipped cream!
Pumpkin puree + Coconut whipped cream = The most delicious Vegan & Creamy Pumpkin Filling!
This raw tart is so satisfying, you don’t need to be vegan to enjoy it! Your friends and family, or anyone you want to share it with, will be astonished once they hear that this delicious Raw & Creamy Spiced Pumpkin Tart contains absolutely no dairy!
Revisitons … Pâtissons! 😉
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
WP Recipe Maker #862
A sweet and creamy pumpkin filling on top of a deliciously nutty crust! No oven required 😉
- 200 gr walnuts
- 100 gr oats
- 4 tbsp. linseeds
- ½ tsp. vanilla extract
- 1/3 tsp. salt
- 2 tbsp. maple syrup
- 1 tbsp. coconut oil
- 200 gr coconut cream
- 40 gr of superfine cane sugar*
- 5 tbsp. pumpkin puree
- 1 tbsp. cinnamon powder
- ½ tsp. nutmeg powder
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First, place the walnuts in your food processor and blend until the nuts are finely ground, between a flour and a nut butter.
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Then add the oats. Once those have been mixed, add the rest of the ingredients and mix until it becomes a sticky dough.
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Press the dough evenly onto the base, cover with cling film and leave in the fridge for 1 hour.
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Place the coconut cream or coconut milk into the fridge 4 to 6 hours before making the whipped-cream (when using coconut milk remember to get rid of the water left behind).
Pop the whisk of your electric mixer in the freezer 10 minutes ahead of time. The colder the easier it will be to achieve a beautiful whipped cream!
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In a large bowl pour the coconut cream/milk along with 1 tbsp. of superfine cane sugar. Whisk for 30 seconds while gradually increasing the speed of your mixer.
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Incorporate the rest of the sugar 1 tablespoon at a time, increasing the speed of your mixer gradually and this for 30 seconds each time. Proceed in the same way until there is no sugar left.
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Next, add the pumpkin puree, cinnamon and nutmeg powder. Whish until all ingredients are well combined into the coconut cream.
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Place in the fridge for one hour to set.
Fill a pastry bag with the pumpkin filling and pipe the mixture onto the tart (you can also simply use a spoon for a more rustic look!).
*for best results grind the sugar into a spice grinder
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