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Posted on by Macro Mike

Mini Pumpkin
Pie Tarts

Created by: @cleaneats_breakfasttreats

Stay cozy and stay full with this super tasty easy to make recipe that you can eat any time of day. Mini baked pumpkin pie tarts made with our Macro Mike Hawaiian Salted Vanilla Protein Powder and Almond Butter, granola, oats, dates, coconut yoghurt, and of course pumpkin! Yummy and vegan, check.


ingredients

BASE:

  • 50g / Granola
  • 25g / Oats
  • 20g / Macro Mike Hawaiian Salted Vanilla Protein Powder
  • 2 / Dates, soaked in hot water to soften (or 1tbsp maple syrup)
  • 1tbsp / Macro Mike Original AB+ Almond Butter
  • 1tsp / Coconut oil (optional)

FILLING:

  • 4 / Dates, soaked in hot water to soften
  • 180g / Coconut yoghurt
  • 40g / Macro Mike Hawaiian Salted Vanilla Protein Powder
  • 1tbsp / Tapioca powder
  • 125g / Pumpkin, cooked and cooled
  • 1tbsp / Maple syrup
  • 1tsp / Vanilla extract
  • 1/2tsp / Mixed spice
  • 1tsp / Cinnamon
  • 1tbsp Psyllium husk

steps

For the base, place all ingredients in a food processor and process until a fine crumb is formed.
 
Pinch a small amount in your fingers and if it holds it’s ready to place in a muffin tray.
 
If not, add a teaspoon of water and blend again.
 
Press even amounts into a muffin pan that has been lightly greased (or use silicone ones).
 
For the filling, place all ingredients into a food processor and blend until smooth and well combined.
 
Top the base evenly with the pumpkin mix.
 
Bake at 160°C for 25-30 minutes until they look set.
 
Cool completely in the muffin moulds before turning out.
 
Chill for a couple of hours/overnight before serving.
 
Top with almond butter drizzle, a sprinkle of granola and walnut crumb and a dollop of coconut yoghurt.
 

goodies in this recipe!!

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