These butternut squash and sweet potato tofu tartlets are vegan, plant-based, oil-free, refined sugar-free, and Candida diet friendly. The squash and sweet potatoes in these bite-sized morsels are a little sweet and a little salty – what else can you wish for? They are ideal for breakfast, dessert or as a snack – you choose!

Butternut Squash and Sweet Potato Tofu Tartlets [Vegan, Gluten-free]








For the Crust:

  • 1/3 heaped cup oat bran
  • 1/2 cup walnuts, soaked
  • 1/2 teaspoon xylitol
  • 1 tablespoon carob powder
  • 1 tablespoon non-dairy milk
  • A pinch of Himalayan salt

For the Filling:

  • 1 14-ounce package silken tofu
  • 1/3 cup thick butternut squash purée
  • 1/3 cup sweet potato purée
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon of Himalayan salt
  • 2 tablespoons psyllium husk
  • 2 tablespoon xylitol


  1. Bake the butternut squash and sweet potato cubes at 390°F for 30 minutes. Let them cool and purée them, adding a bit of water if you need.
  2. Soak the walnuts for at least 30 minutes. Then rinse and drain them.
  3. In a food processor, process walnuts with Himalayan salt until fine crumbs.
  4. Add all the other crust ingredients and process them until the oils from walnuts start to separate and the batter begins to stick. It may take  a few minutes. Scrap the sides from time to time.
  5. Process until the batter sticks together when squeezed between your fingers.
  6. Take a 6-hole cupcake tray and divide the crust evenly.
  7. Press the crust down with your hands and bake at 375°F for 10 minutes.
  8. Remove the crust from oven and set it aside.
  9. Process all filling ingredients into a homogeneous batter in a blender.
  10. Divide the filling evenly between six tartlets. You’ll have just a little bit left over, which you can eat as is or save for later.
  11. Decorate your tartlets with some dark chocolate buttons and chopped chocolate.
  12. Bake at 350°F for 40 minutes or until the tartlets turn golden.
  13. Let them cool before trying to remove from pan.

Nutritional Information

Per Serving: Calories: 98 | Carbs: 9 g | Fat: 5 g | Protein: 5 g | Sodium: 22 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.