November 15, 2013
Raw Pumpkin Chai Tarts

Pumpkin Chai Tarts! Healthy, raw, vegan and gluten-free tarts with vegan chai cream and pear.

Hello virtual vegan potluck friends! Welcome to the dessert table. I hope you have a big mug of hot tea with you as you visually enjoy all of the chocolate, tarts & no-cream ice cream to come.

I brought Raw Pumpkin Chai Tarts

Creamy pumpkin filling, nutty crust, sweet pear layered on top.
100% raw, 100% vegan.
Take that overly sweet, highly processed, chemical packed desserts that are everywhere this time of year.

Not that I won’t chow down on a vegan cookie or two before Christmas, but I feel so much better when I am enjoying a cleaner, lightly sweetened dessert such as these tarts.

Which is why I am sharing them with you! My gift to my friends, a sweet treat that won’t induce a sugar coma later. You’re welcome 😉

So, pin these tarts to make for later. (Trust me, you will want to make these). Then click through and enjoy the hundred’s of other vegan recipes. I know I’ve got my pen and pepper ready to jot down menu ideas for thanksgiving, christmas, and other holiday parties.

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If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Print

Raw Pumpkin-Chai Tarts

  • Author: Alex Caspero MA, RD
  • Category: dessert, sweets,

Description

Pumpkin Chai Tarts! Healthy, raw, vegan and gluten-free tarts with vegan chai cream and pear.


  • Author: Alex Caspero MA, RD
  • Category: dessert, sweets,
  • Author: Alex Caspero MA, RD
  • Category: dessert, sweets,
Scale

Ingredients

For the Crust:

  • 1 cup walnuts
  • 1 cup pecans
  • 1 tbsp. coconut oil
  • 3 tbsp. maple syrup
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1/4 tsp. ground ginger
  • pinch salt

Chai-Pumpkin Filling:

  • 1/4 cup chai tea, unsweetened
  • 1 chai tea bag, contents emptied
  • 1/4 cup pumpkin puree
  • 3/4 cup cashews, soaked for 2 hours, drained
  • 1 tsp. vanilla extract
  • 1 tbsp. coconut oil

Topping:

  • 2 ripe pears, sliced into thin 1/2 moons

Instructions

For the crust:

  1. Combine all the ingredients in a food processor or blender.
  2. Pulse to combine
  3. Press into tart pan or mini tart pans
  4. Place in freezer to harden, about 1 hour.

For the filling:

  1. Combine all ingredients in a blender or food processor until smooth and creamy.
  2. Pour into tart pans and tap to settle.
  3. Place back in the freezer to firm up, about 30-60 minutes.
  4. Remove from freezer, pop out of tart pan and top with sliced pears.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

 

Like what you see? I’d love to connect on facebook, instagram, pinterest and twitter. Thanks for stopping by!

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Let’s keep the food love rollin’ shall we? Click below to see more!

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Virtual Vegan Potluck: Start from the Beginning!

 

Also added to Raw Food Thursdays

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

38 comments
LEAVE A COMMENT
  1. Oh my goodness! Awesome article dude! Thank you so much, However I
    am going through issues with your RSS. I don’t know the reason why I am unable to join it.
    Is there anybody having similar RSS problems? Anyone that knows the
    answer can you kindly respond? Thanks!!

  2. Oh my – I love these tarts!! I just wrote mini tart pans on my Christmas wish list. I’m a big fan of raw foods and anything chai! Great dessert and so beautifully presented!

    • Thanks Angela! Hope you get the mini tart pans- I recently gifted them to myself and love them! They are so fun and perfect for entertaining!

  3. These look so fun and sweet. In all of the good ways. I am not eating cane sugar right now, so thank you for bringing a dessert to the potluck that I can eat! 🙂

  4. Hi Alex sorry but Im not sure what you mean by 1/4 cup chai tea, unsweetened
    1 chai tea bag, contents emptied Shall I blend the content of chai tea bag (with tea leaves??) and 1/4 cup of brewed chai tea together with the pumpkin puree ???

    • Hi Joanna, great question! I will edit that now so it’s more clear.
      1/4 cup brewed chai tea (I make a cup of chai tea, reserve 1/4 cup and drink the rest while I am making these!)
      1 chai tea bag- yes, cut the top off and empty the contents out into the mix. It’s crazy but it works! 🙂 Plus, I wanted to make a cheaper option if you are already buying chai tea bags then buying lots of various spices.
      Thanks! Alex

    • Hi Liane,

      I agree- I don’t always love raw desserts but this raw tart totally changed my mind. Hope you try them! Thanks for stopping by 🙂
      Alex

    • Thanks Poppy! I have fixed it now- so sorry about the inconvenience. I couldn’t fix the images from my cell so I have replaced them with hyperlinks and have added a start from the beginning link!

    • Thanks Allison! You can make them with or without the pear on top but I think they give it a nice touch. I made a few to eat fresh and froze the rest! I didn’t freeze with the pear and they were still delicious!

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