Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: 4
measurement: US cups
  • Crust
  • 3,5 oz / 100 g (or 0,8 cups) rolled oats
  • 3 tbsp maple syrup
  • 2 tbsp almond butter
  • 1,5 tbsp strong coffee
  • 1 tsp coconut oil
  • ½ tsp Ceylon cinnamon
  • two pinches of cloves & nutmeg
  • pinch of salt
  • Filling
  • 3,5 oz / 100 g pumpkin puree
  • ½ cup coconut yogurt
  • ½ cup coconut cream (the thick creamy part from a coconut milk can)
  • 1 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • To serve (optional): berries (I used frozen lingonberries and seabuckthorn), herbs (I used mint) and coconut cream or coconut yogurt colored pink with grated beet
  1. Mix crust ingredients with a spoon in a bowl until the batter sticks together. Taste and add more spices to taste.
  2. Press batter into four small tart molds or one bigger tart mold. Press some to the edges too.
  3. Mix filling ingredients in a bowl and scoop on top of the crust. Flatten with a knife.
  4. Optional: mix cream with a little bit of grated beet to get a pink cream. Decorate tarts with pink cream, berries and herbs.
  5. Let set in the fridge for a few hours or overnight or enjoy right away!
Recipe by My Berry Forest at