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5 from 7 votes

Mini Pumpkin Tarts

These vegan and paleo Mini Pumpkin Tarts are so yummy and easy, and they make an adorable Halloween or holiday treat!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Servings: 6 tarts
Author: Jean Choi

Ingredients

Crust

Filling

Instructions

  • Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
  • Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
  • Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
  • Heat a saucepan on the stovetop at the lowest setting.
  • Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
  • Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
  • Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
  • Place back in the fridge for at least 3 hours so the filling hardens and sets.
  • Serve chilled.
  • Store in the refrigerator for up to a week.