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.
  • 1cup pumpkin purre
  • 1tbsp tbsp coconut oil
  • 4 dates
  • 1tsp agave nectar
  • 2tbsp Almond Milk
  • 1/2tsp vanilla
  • 1tsp pumpkin pie spice
  • 1.5oz Cholaca
  • 1tbsp almond flour
  • 1/4cup Walnuts
  • 1tbsp ground flax
  • 2tbsp honey
  • 1/4cup Shredded coconut
  • 1/2tsp salt
  • 2tbsp honey
  • 1/4cup Shredded coconut
  • 1/2tsp salt
  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