Guest Post: Mini Pumpkin Pie Tarts - Against All Grain | Against All Grain - Delectable Paleo Recipes to Eat & Feel Great

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

2 cups almond flour

2 tablespoons maple syrup*

¼ cup coconut oil, melted

½ teaspoon baking soda

½ teaspoon ground cinnamon

dash of ground nutmeg

⅛ teaspoon salt

subheading: Filling:

½ cup raw cashews, soaked for at least 4 hours, preferably overnight

¼ cup maple syrup*

1 teaspoon vanilla

1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)

2 tablespoons coconut oil, melted

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

a pinch of ground cloves

a dash of sea salt

subheading: Whipped Coconut Cream:

1 can organic full fat coconut milk, refrigerated overnight

2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*

1 teaspoon vanilla

note: Maple can be substituted 1:1 for honey if you follow SCD

Directions at againstallgrain.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer