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CHOLACA PUMPKIN TORTES
Surprise your family or guests with this healthy, fresh twist on the classic holiday dessert. Completely gluten free, vegan and paleo – these tarts are loaded with beta-carotene and Vitamin A, plus added fiber of almond flour and flax.
Servings
Ingredients
Filling
  • 1 cup pumpkin purre
  • 1 tbsp tbsp coconut oil
  • 4 dates
  • 1 tsp agave nectar
  • 2 tbsp Almond Milk
  • 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1.5 oz Cholaca
Crust
  • 1 tbsp almond flour
  • 1/4 cup Walnuts
  • 1 tbsp ground flax
  • 2 tbsp honey
  • 1/4 cup Shredded coconut
  • 1/2 tsp salt
  • 2 tbsp honey
  • 1/4 cup Shredded coconut
  • 1/2 tsp salt
Servings
Ingredients
Filling
  • 1 cup pumpkin purre
  • 1 tbsp tbsp coconut oil
  • 4 dates
  • 1 tsp agave nectar
  • 2 tbsp Almond Milk
  • 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1.5 oz Cholaca
Crust
  • 1 tbsp almond flour
  • 1/4 cup Walnuts
  • 1 tbsp ground flax
  • 2 tbsp honey
  • 1/4 cup Shredded coconut
  • 1/2 tsp salt
  • 2 tbsp honey
  • 1/4 cup Shredded coconut
  • 1/2 tsp salt
Instructions
  1. Blend all crust ingredients together in blender
  2. Press approx 1 tbsp of crust mix into the bottom of each cupcake liner or lightly oiled (coconut oil) silicone muffin tray
  3. Pour or scoop filling into cups
  4. Top with shredded coconut, 1/2 tsp of Cholaca and walnuts
  5. Freeze for at least 1.5 hrs before enjoying
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