Inspired by my pumpkin tiramisu overnight oats, I made vegan no-bake pumpkin tiramisu tart. Or tarts, because I wanted to make four cute mini ones 🙂 This is a semi wholesome refined sugar-free dessert, which I also love to eat for breakfast. I actually had one as my second breakfast today with a big cup of coffee – a yummy match.
If you want to read this post in Finnish, click here.
Pumpkin tiramisu essentials
This tart is very easy to make and you can eat it right away or if you’re patient: let it set in the fridge overnight (or for a few hours) to make the flavors more intense and the filling thicker. The ingredient list is pretty wholesome, only 7 ingredients + sweetener and spices, similar to pumpkin tiramisu overnight oats:
- Rolled oats
- Almond butter
- Coffee
- Coconut oil
- Pumpkin puree
- Coconut yogurt
- Coconut cream
- Maple syrup & spices
The minimalist version of vegan no-bake pumpkin tiramisu tarts 🙂
Pumpkin tiramisu tart for breakfast?
Here are my tips for making these tarts as a lighter breakfast version:
- Crust: Use only a drop of maple syrup (or none) and add a bit more coffee in the crust (until crust is easy to shape and flatten into the tart mold).
- Filling: No need to add maple syrup if you want a sugar-free version. And you can use only coconut yogurt in the filling to make it a yogurt based brekkie.
So if you’re up for an easy-to-make, mix-with-a-spoon (no blender required), ready in 15 min dessert (or yummy breakfast), don’t hesitate to try this vegan no-bake pumpkin tiramisu tart – the flavors are just gorgeous together.
Love from the forest!
♥ Tiina
ps If you like cute mini tarts, I’ve got two other recipes for you:
Lingonberry cheesecake tarts (you can also use cranberry or any other berry!)
Strawberry tahini caramel tarts
- [b]Crust[/b]
- 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
- 1/2 tsp Ceylon cinnamon
- two pinches of cloves & nutmeg
- pinch of salt
- [br]
- [b]Filling[/b]
- 3,5 oz / 100 g pumpkin puree
- 1/2 cup coconut yogurt
- 1/2 cup coconut cream (the thick creamy part from a coconut milk can)
- 1 tbsp maple syrup
- 1 tbsp melted coconut oil
- [br]
- 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
- Mix crust ingredients with a spoon in a bowl until the batter sticks together. Taste and add more spices to taste.
- Press batter into four small tart molds or one bigger tart mold. Press some to the edges too.
- Mix filling ingredients in a bowl and scoop on top of the crust. Flatten with a knife.
- Optional: mix cream with a little bit of grated beet to get a pink cream. Decorate tarts with pink cream, berries and herbs.
- Let set in the fridge for a few hours or overnight or enjoy right away!
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