Main Ingredients

  • 1 cup almonds
  • 1 cup cashews
  • 1  medium egg
  • 1/4 cup coconut oil (melted)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 1/4 cups pureed baked and blended butternut pumpkin
  • 1/3 cup unsweetened almond milk
  • 2 1/2 tbsps arrowroot powder
  • 1/2 tsps of ground cinnamon, + nutmeg, + ground ginger,
  •  1 1/2 cups coconut yogurt



  • Pulse the almonds and cashews in a food processor. Add egg, 3/4 of the coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the sea salt until a crumbly dough forms.
  • Preheat oven to 160 c and line a pie dish with baking paper.
  • Bake the pumpkin until soft. Blend in the processor and allow to cool.
  • Lay a piece of baking paper on your kitchen bench. Place your dough onto the paper and pat into a ball.
  • Place another sheet of  baking paper on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to 2 to 3 mm thickness and cut in a round circle to fit pie dish.
  • Place dough in pie dish and press gently to cover entire base
  • Make your pumpkin filling by combining pureed pumpkin, the remaining 4/5 of maple syrup, almond milk, the remaining 1/4 of melted coconut oil, arrowroot powder, spices and the remaining 1/2 of the sea salt. Spoon pumpkin filling into each tart.
  • Bake for 45 minutes or until crust is brown. Serve warm or refrigerate  overnight for a firmer filling.
  • Add a dollop of your preferred yogurt ( I used coconut) when serving

Enjoy x

For more absolutely delicious snack ideas download our Free Healthy Snacks for Busy Athletes recipe book from our website here.

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