For the Base
- 1 cup walnuts
- 1 cup pitted soft dates, medjool are best
- 1/8 teaspoons sea salt
- 2 tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- ¼ teaspoons nutmeg
For the Filling
- In a food processor, process the walnuts into fine crumbs. Add the pitted dates and process until finely chopped. The mix will be sticky. Add the sea salt, coconut oil, cinnamon and nutmeg, and process until thoroughly combined.
- Divide and form the date and walnut mixture into mini tart pans, muffin pan tins, or mini muffin pans. Use your fingers to press the dough down into the pans to tightly fit. Place in the fridge to chill while you make the top layer filling.
- In a small mixing bowl, combine coconut butter, pumpkin puree, maple syrup, allspice, nutmeg, clove, and cinnamon. Stir until everything is incorporated.
- Remove the chilled pans from fridge. Spoon the pumpkin filling over the bottom base layer and smooth to even out. Garnish the tops with a single walnut. Place in the freezer until set, about 30 minutes. To serve, garnish with coconut whipped cream. Keep bars stored in the fridge or freezer.
Pure maple butter is a smooth, creamy maple spread made with nothing but pure maple syrup that has been boiled to a certain temperature and then whipped. I used a mix of maple syrup and maple butter to sweeten the pumpkin top but you can use either one.
Keywords: pumpkin pie tarts, gluten-free