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 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. Divide Unwrapp’d dough evenly into muffin tins on top of crust. Combine topping ingredients in a saucepan to warm. Pour the topping evenly into the 6 muffin cups over the dough filling. Smooth out the topping with a spatula, and sprinkle with coconut flakes, ground cloves and walnut crumbs. Place back in the fridge for at least 2 hours so the filling hardens and sets. Serve chilled. Store in the refrigerator for up to a week.