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Rosie’s Pumpkin Spice Tarts

Rosie's Pumpkin Spice Tarts

Rosie's Pumpkin Spice Tarts

Rosie of Root with Rosie (@rootwithrosie) whipped up this recipe with our Pumpkin Spice flavor, but it will be just as tasty with Chocolate Chip Cookie Dough! Double the recipe to make a large tart.

CRUST

1/3 cup almond flour

1/3 cup flaxseed meal

3 tbsp coconut oil (melted)

1/8 tsp salt

FILLING

1 cup Unwrapp’d dough

TOPPING

1 cup pumpkin puree

1/3 cup coconut oil

3 tbsp honey or maple syrup

1 tsp cinnamon

1/2 tsp vanilla extract

1/8 tsp ground cloves to top (optional)

coconut flakes to top (optional)

walnut crumbs to top (optional)

INSTRUCTIONS

  1. Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
  2. Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
  3. 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.
  4. Divide Unwrapp’d dough evenly into muffin tins on top of crust.
  5. Combine topping ingredients in a saucepan to warm.
  6. Pour the topping evenly into the 6 muffin cups over the dough filling.
  7. Smooth out the topping with a spatula, and sprinkle with coconut flakes, ground cloves and walnut crumbs.
  8. Place back in the fridge for at least 2 hours so the filling hardens and sets.
  9. Serve chilled.
  10. Store in the refrigerator for up to a week.
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