Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust Nut free recipes
Ingredients
- 1/2 cup raw sunflower seeds
- 1 3/4 cups rolled oats (use certified gluten-free if necessary)
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut oil, melted*
- 3 tablespoons pure maple syrup
- 2 tablespoons smooth sunflower seed butter (pour off oil before measuring)
- 2-3 teaspoons water, if needed to bind dough
- 1/2 cup canned full-fat coconut cream**
- 1 cup unsweetened pumpkin puree
- 3/4 cup pure maple syrup
- 1/2 cup coconut oil, melted*
- 2 tablespoons + 2 teaspoons sunflower seed butter
- 2 teaspoons pure vanilla extract
- 1-2 teaspoons pumpkin pie spice, to taste***
- 1/4 teaspoon fine sea salt
- whipped cream
Instructions
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