I’m not about to let the harvest season slowly slip by without loading up on my share of pumpkin recipes. Last year, I’ll admit, I didn’t eat quite as much pumpkin as I would have liked. So I’ve resolved to start early and gobble up pumpkin in every way, shape, and form from now until December.
It took me about an hour of staring at a blank computer screen to come up with the name for these two-bite treats. They’re not tangy enough to be called cheesecake, but they almost have that sort of creamy quality. The addition of cinnamon, oats (or shredded coconut for grain-free), pecans, and raisins is where the trail mix comes in.
These treats stow away in the freezer beautifully, retaining their creamy texture even after a few weeks in a deep chill. They’re a refreshingly cool but satisfying treat with an autumnal twist, making them the perfect nibble to enjoy during what remains of summer.
A few tips:
- If you use homemade pumpkin puree, be sure that it is very well drained otherwise your tarts might become too icy and not creamy due to the high water content in the pumpkin. I think butternut or acorn squash puree would work very well here, too.
- If you want to make these grain-free, swap in unsweetened shredded coconut for the oats. Or if you can’t tolerate oats, try using quinoa flakes instead.
- Although the recipe only calls for 1/2 teaspoon of cinnamon, feel free to bump that up to your liking. Cinnamon is a nutrient powerhouse so the more the merrier! You might also try adding freshly grated nutmeg or ground ginger.
These energizing tartlets are the perfect sweet snack when you need a little pick-me-up but don’t feel like making an entire pumpkin pie.
I can’t believe I’m still coming up with new treat recipes on a weekly basis. For the past few months, I’ve done nothing but live and breathe cookies as I’ve been busy working on my forthcoming book, Super Healthy Cookies. I was sure that by now I would be so “treated out” I could scream.
But nope. I just can’t help myself from waking up at 3 am with new recipes in my head. Why do the best ideas always come in the middle of the night? Or in the shower, when I don’t have a pen and paper nearby to scribble down my thoughts?
I really think Food Network needs to launch a Cookie Wars show to complement Cupcake Wars. I’m happy to help with the brainstorming and production process, and maybe even the judging if there was a “Super Healthy Cookie Wars” episode.
Food Network, if you’re reading this, let’s talk.
Did you catch yesterday’s post with The Pure Plate meal planning guide and *FREE* printables? Don’t miss it! Join in on all the meal planning fun here.
Pumpkin Trail Mix Freezer Tartlets
Makes about 16 tartlets
Canned or homemade pumpkin puree will work for this recipe. If you use homemade, just be sure that it is very well drained.
1 cup raw cashews
½ cup pumpkin puree
½ cup canned coconut milk (full fat)
3 tablespoons honey or Grade B maple syrup, or more to taste
½ teaspoon ground cinnamon
¼ teaspoon sea salt
½ cup gluten-free rolled oats
½ cup raw pecans or walnuts, chopped
½ cup raisins or dried currants
Line 16 cups of a mini muffin pan with paper liners.
In a high-speed blender such as a Vita Mix, blend the cashews, pumpkin puree, coconut milk, 3 tablespoons honey, cinnamon, and salt until thick and smooth. Taste and add more honey if desired. Transfer to a mixing bowl.
Stir in the oats, pecans, and raisins. Spoon the mixture into the lined muffin cups, spreading it out in each cup with the back of the spoon. Freeze for at least 1 hour or until firm. Store in an airtight container in the freezer.
Technique Tip: Don’t have a high-speed blender? You can still make this recipe. Soak the cashews in water at room temperature for 4-6 hours. Drain and blend them as directed using a food processor instead of a blender.
Grain-Free Option: Make these treats grain-free by swapping in unsweetened shredded coconut for the oats.