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GoGo Quinoa Pumpkin Tarts

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Ingredients

Portions:  8-10 individual tarts

  • 1 box of GoGo Quinoa Coconut Kaniwa Cookies (12 cookies)
  • 10-12 pitted dates
  • 3 tablespoons of butter (or vegan alternative)
  • 1 can (398ml) of pumpkin purée
  • 1 can (400ml) of coconut milk (only the thick cream on the top)
  • ¼ cup of GoGo Quinoa Pancake Mix (or Gluten Free Flour)
  • 1/3 cup of maple syrup
  • ½ tsp. of cinnamon
  • ½ tsp. of nutmeg

Instructions

  1. Preheat oven to 350F.
  2. In a food processor, blend the cookies, the dates and the butter until it is a thick paste. This will be the bottom crust of your tart.
  3. Spoon about 1-2 tablespoons of paste into each 6-ounce ramekin or custard cups (makes about 8-10).
  4. Press the paste down into the ramekin until the paste is evenly distributed. Place the ramekins on a baking sheet and bake for 10-12 minutes.  Then set aside.
  5. In a mixer, add the pumpkin purée, maple syrup, the flour, the creamy coconut from one can and the spices. Mix until smooth.
  6. Add the mixture into each of the ramekins.
  7. Bake for 45-50 minutes.
  8. Let cool and then chill in the fridge for 3-4 hours until set.
  9. Optional Topping: Whipped cream or coconut whipped cream
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