A spicier twist on your classic pumpkin pie. Who could say no to ginger and coconut inside of a crumbly pecan crust? Not us! Cozy up with a hot cup of tea and this bite-sized treat. It is fall, after all.
Ginger and Coconut Squash Tarts With Pecan Oat Crust [Vegan, Gluten-Free]
For the Crust
- 1 1/2 cup gluten-free oats
- 1 cup pecans
- 1/2 cup pitted and roughly chopped dates
- 1 tablespoon maple syrup
- 1/4 cup, plus 1 tablespoon melted coconut oil
For the Filling
- 1 cup squash purée
- 1/2 teaspoon pure vanilla extract
- 1/2 tablespoon freshly grated ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon each ground nutmeg and cloves
- 1/4 teaspoon ground sea salt
- 1/3 cup pure maple syrup
- 3/4 cup coconut milk
- 1 tablespoon coconut oil, melted
- 2 1/2 tablespoons arrowroot powder or cornstarch
For the Coconut Cashew Cream
- 1 cup raw cashews, soaked overnight
- 1/4-1/3 coconut milk
- 2 1/2 tablespoons maple syrup
- 1 tablespoon melted coconut oil
- 1/2 teaspoon natural vanilla extract
- A pinch of cinnamon
To Make the Squash Purée:
- Place chopped, peeled squash chunks into a double boiler and steam until tender, about 20-25 minutes. Let cool, then blend in a food processor until smooth. Extra purée can be used in granola, smoothies, oatmeal or baked goods.
To Make the Tarts:
- Preheat oven to 350°F
- Make the crust by placing oats and pecans in a food processor and pulse until well mixed and finely ground.
- Add dates and maple syrup, then blend the ingredients together.
- With the motor running, poor in the coconut oil. Continue to blend until the mixture starts to stick to the sides of the blender.
- Prep a muffin tin by greasing with coconut oil.
- Press a golf ball sized amount of dough into each form. Then, use your fingers work to dough up the sides until it forms a shell for the tarts. Use any extra dough to fill in the holes or thin areas.
- Make the filling, place squash purée, vanilla, grated ginger, spices, sea salt and maple syrup in a large bowl.
- In a small sauce pan, over low heat, melt the coconut oil and coconut milk together. Whisk to the mixture until well mixed.
- Once melted, remove from heat and whisk in arrowroot powder.
- Whisk warm mixture into the squash puree and stir until well combined.
- Fill each crust with the squash, filling up to the rim, then bake for 30-35 mins or until the crust is golden brown and the filling is set.
- Let cool for at least 10 minutes before trying to remove from tin.
- Run a knife around the edge of the crust, then pull on the parchment tabs to remove the tarts from the tin. Let cool completely on a cooling rack.
- Serve at room temperature or out of the refrigerator with a dollop of cream of your choice. Will keep for a few days in a sealed container in the refrigerator.
To Make the Coconut Cashew Cream:
- Rinse and drain the cashews. Place them in a small blender with the maple syrup, coconut oil, and vanilla.
- Add 1/4 cup of coconut milk and blend.
- Add more coconut milk until desired creaminess is reached.
- Taste and adjust sweetness if necessary.