Better for you Pumpkin Tartletts

My first attempt at a RAW dessert came from a mix of different recipes and some improvising of my own and it didn't exactly wind up being RAW lol.  I must say it came out pretty well except for the crust which came out to lemony!  Also, since I wasn't going to be baking it I added a packet of gelatin to help it firm up in the fridge - not really ever knowing what gelatin was and now that I know I really wish I didn't.  This recipe came out SO close to perfect I think I'll try it again with a different crust and a gelatin substitute (if I can find any).

Base / Crust:

**The recipe says this will fill a 9" pan but there was no way that was happening which is why I made tarts instead - if you want to make a pie I would double the recipe

  • 8 oz. Cashews

  • 2 T. Honey

  • 4 T. Vegetable Oil

  • 2 t. vanilla extract

  • 1/4 t. salt

  • 2 t. lemon juice

Directions:

  1. Mix in cashews in food processor until they become cashew flour

  2. Slowely mix in all other ingredients until sticky

  3. Press into pie plate

  4. Place in fridge to set

Filling

  • 1 container Firm Tofu

  • 2/3 can of Pumpkin

  • 2/3 C. Honey

  • 2 T. Pumpkin Pie Spice

  • 1 t. vanilla extract

  • 1 envelope of unsweetened plain gelatin (Whole Foods)

Directions:

  1. Mix all ingredients in a blender or food processsor until smooth

  2. Pour over base

  3. Let sit overnight in fridge

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Base: Serves 10

Cals:189

Carbs:11

Fat:16

Protein:4

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Filling: Serves 10

Cals:101

Carbs:21

Fat:1

Protein:4

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Will try again this weekend and re-post but the filling was really tatsy if you can come up with another way to serve it.